Grilled T-Bone Steaks with Lemon-Garlic Spinach
By America's Test KitchenPublished on April 19, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
18 ounces (18 cups) baby spinach 2 (20-ounce) T-bone or porterhouse steaks, 1 ½ inches thick, trimmedSalt and pepper 3 tablespoons extra-virgin olive oil 3 garlic cloves, minced1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Instructions
- Place spinach and ¼ cup water in large bowl. Cover and microwave until spinach is wilted and decreased in volume by half, about 4 minutes. Transfer spinach to colander; use rubber spatula to gently press spinach to release liquid. Move spinach to cutting board and roughly chop. Return to colander and press again to release any remaining liquid.
- Pat steaks dry with paper towels. Season with salt and pepper. Grill over hot fire until cooked to desired doneness, 6 to 8 minutes per side for medium-rare. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and lemon zest and cook until fragrant, about 30 seconds. Add spinach to skillet and cook until heated through, about 2 minutes. Stir in 1 tablespoon lemon juice and season with salt and pepper to taste; cover and keep warm.
- Slice meat off bones, then slice thinly against grain. Arrange slices on platter and drizzle with remaining 1 tablespoon oil and remaining 1 tablespoon lemon juice. Serve with spinach and lemon wedges.
Time
30 minutesYield
Serves 4Ingredients
18 ounces (18 cups) baby spinach
2 (20-ounce) T-bone or porterhouse steaks, 1 ½ inches thick, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Ingredients
18 ounces (18 cups) baby spinach
2 (20-ounce) T-bone or porterhouse steaks, 1 ½ inches thick, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Ingredients
18 ounces (18 cups) baby spinach
2 (20-ounce) T-bone or porterhouse steaks, 1 ½ inches thick, trimmed
Salt and pepper
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice, plus lemon wedges for serving
Why This Recipe Works
Microwaving the spinach speeds up the cooking time.
Instructions
- Place spinach and ¼ cup water in large bowl. Cover and microwave until spinach is wilted and decreased in volume by half, about 4 minutes. Transfer spinach to colander; use rubber spatula to gently press spinach to release liquid. Move spinach to cutting board and roughly chop. Return to colander and press again to release any remaining liquid.
- Pat steaks dry with paper towels. Season with salt and pepper. Grill over hot fire until cooked to desired doneness, 6 to 8 minutes per side for medium-rare. Transfer steaks to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
- Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and lemon zest and cook until fragrant, about 30 seconds. Add spinach to skillet and cook until heated through, about 2 minutes. Stir in 1 tablespoon lemon juice and season with salt and pepper to taste; cover and keep warm.
- Slice meat off bones, then slice thinly against grain. Arrange slices on platter and drizzle with remaining 1 tablespoon oil and remaining 1 tablespoon lemon juice. Serve with spinach and lemon wedges.
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