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Dario’s Florentine Steak

September/October 2014

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While the cooking method for this steak recipe means standing it up on the “T,” celebrity Florentine butcher Dario Cecchini guarantees it yields truly juicy results. It’s important to get a T-bone steak that’s 1 1/2 inches thick or it won’t stand on its end on the grill, as instructed. Ask your butcher to cut one to order for you.


Dario’s Florentine Steak Recipe

Makes: 4 servings

Serving Size: 4 oz. steak

Active Time:

Total Time:

Ingredients

  • 2 T-bone steaks (2 1/2-3 pounds total), about 1 1/2 inches thick
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon flaky sea salt
  • 1/2 teaspoon ground pepper

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Preparation

  1. Remove steaks from the refrigerator about 1 hour before you’re ready to grill.
  2. Preheat grill to medium-high.
  3. Cook the steaks for 4 minutes on each side, then balance each steak on end and cook for about 5 minutes more for medium-rare, 6 to 8 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
  4. To serve, cut the steak off the bones and cut it into cubes. Serve drizzled with oil and seasoned with salt and pepper.

Nutrition

Per serving: 437 calories; 29 g fat (11 g sat, 14 g mono); 101 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 41 g protein; 0 g fiber; 443 mg sodium; 511 mg potassium.

Nutrition Bonus: Vitamin B12 (61% daily value), Zinc (52% dv), Iron (31% dv)

Carbohydrate Servings: 0

Exchanges: 6 lean meat, 1/2 fat


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Dinner

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