Steak Florentine (Giada De Laurentiis) Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 large garlic cloves, halved
3 tsp- bone steaks (each about 1 1/2 lb, and 1 1/2 to 1 3/4 inches thick )
kosher salt and freshly ground black pepper
1 lemon, halved
2 tsp olive oil
grilled vegetables , recipe follows
3 red bell peppers, seeded and halved
3 yellow squash (about 1 lb total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 oz total), sliced lengthwise into 1/2-inch-thick rectangles
3 japanese eggplant (12 oz total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-lb) asparagus, trimmed
12 green onions , roots cut off
1/4 cup plus 2 tbsp olive oil
salt and freshly ground black pepper
3 tbsp balsamic vinegar
2 garlic cloves, minced
1 tsp chopped fresh italian parsley leaves
1 tsp chopped fresh basil leaves
1/2 tsp finely chopped fresh rosemary leaves

Directions:

Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
Grilled Vegetables:
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	373.43 Kcal (1563 kJ)
Calories from fat	157.79 Kcal
		% Daily Value*
Total Fat	17.53g	27%
Cholesterol	94.1mg	31%
Sodium	108.3mg	5%
Potassium	1204.48mg	26%
Total Carbs	19.99g	7%
Sugars	11.74g	47%
Dietary Fiber	5.35g	21%
Protein	34.49g	69%
Vitamin C	97.1mg	162%
Vitamin A	1.5mg	49%
Iron	32.3mg	179%
Calcium	71.2mg	7%

Amount Per 100 g
Calories	74.34 Kcal (311 kJ)
Calories from fat	31.41 Kcal
		% Daily Value*
Total Fat	3.49g	27%
Cholesterol	18.73mg	31%
Sodium	21.56mg	5%
Potassium	239.78mg	26%
Total Carbs	3.98g	7%
Sugars	2.34g	47%
Dietary Fiber	1.07g	21%
Protein	6.87g	69%
Vitamin C	19.3mg	162%
Vitamin A	0.3mg	49%
Iron	6.4mg	179%
Calcium	14.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Grilled Vegetables (Giada De Laurentiis)

Red bell peppers, seeded and halved and 13 more..
Vegetable Lasagna

Olive oil, Green bell pepper, seeded and diced and 17 more..
Shepherd's Pie

Olive oil, Butter, Onion, diced and 23 more..
BBQ Beer-Can Chicken

Green bell pepper, cut into 1-inch pieces (2.5 cm ) and 13 more..
Black Olive Pesto

Garlic cloves, roughly chopped, Fresh flat leaf parsley and 6 more..
Aussie Tuna Summer Salad

Romaine lettuce, Red onion, sliced into half rings and 14 more..
Warm Bean and Herb Salad

Extra virgin olive oil, Garlic, peeled and finely chopped and 8 more..
Lime-marinated Flank Steak With Herb Salad

Fresh lime juice (about 3 limes), Orange, juiced and 13 more..
Miss Olivias Summer Squash N Zuchini Casserole

Butter, Onion, finely chopped, Carrot, grated and 11 more..
Parmesan Lemon Herb Brown Rice

Brown rice (long, medium or short ), Onion, finely chopped and 8 more..
Fresh Herb Dip

Plain yogurt, Light mayonnaise, Garlic clove, minced and 5 more..
Glorious Gazpacho

Tomatoes, peeled and chopped, Shallot and 15 more..