A lot More Than Ladies That Lunch-Part 2

I forgot to mention in yesterday’s post that one of the fab ladies who lunched here last week is a professional lobbyist, or she maybe she just plays one on tv! Because, wow, this girl can get what she wants! She has pleaded and begged for the Steak Florentine recipe in every conversation and email since our lunch and she has done so with such conviction that I feel duty bound to share this recipe. That said, this is not the recipe that I made for her. The recipe printed below is tweaked. It was good last week, but not as good as it could have been. I purposely made it again today and fiddled with it- particularly the timing. And, for this dish more than most, you need to have a good idea of how your oven cooks- especially if it run hot. That said- golly, it is good! So- for the lobbyist in us all- I give you my take on Steak Florentine!

Steak Florentine– serves 4
2 New York Strip Steaks- at least 1” thick and brought to room temperature before cooking
Sea salt/pepper
4 cloves garlic, minced
3 T olive oil

Preheat the oven to 375. Spread the minced garlic on the steaks and drizzle with olive oil. Salt and pepper the steaks. Meanwhile, heat a large cast iron (or another oven friendly frying pan) to very hot. Add 1 T of olive oil to the pan and swirl. Add the steaks and cook for 2 minutes, flip the steaks and cook for two minutes more. Transfer the entire pan into the 375 oven and cook for 8 minutes. Transfer the steaks to a plate and let rest for 10 minutes. Meanwhile make the salad.

For the salad:
4 c arugula
½ c freshly grated Parmesan cheese
½ c olive oil
¼ c fresh lemon juice
2 cloves garlic, minced
Sea salt/pepper

In a small cup or bowl, mix together the lemon juice, garlic, salt and pepper. Slowly drizzle the olive oil in, mixing constantly. Combine the arugula and Parmesan- add as much dressing as desired and mix.

To serve:
Slice the steaks into thin slices. Place a large helping of salad on each plate and then add several slices of steak on top of the salad. Sprinkle with a little more Parmesan.


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