That's Amore!

Bistecca alla Florentina. Sounds romantic doesn't it? Anything in Italian sounds romantic though. Someone could curse me in Italian and I'm pretty sure I would still go weak in the knees. This is a wonderful, simple dish. The fresh rosemary and lemon are what brighten this dish up. I also like to serve a little Romesco sauce on the side. Super yummy.

2 10 oz T-bone or porterhouse steaks (serves 4 people)
8 tablespoons Olive OIl
5 tablespoons fresh rosemary
4 garlic cloves; chopped
Kosher Salt & Pepper
4 cups baby arugula
2 lemons; cut in half
Balsamic Vinegar
Shaved Parmesan

Place the steaks in a shallow dish. Add the olive oil, garlic, and rosemary. Season with salt and pepper. Marinate 24 hours.

Preheat oven to 400

Heat a grill or grill pan or cast iron skillet (which is what I usually use) to medium - high heat. Cook the steak for about 4 minutes on each side. Then place in the oven for 8-10 minutes depending on how thick the steaks are cut. Remove and place on a cutting board. Loosely tent with foil and let rest for 10 minutes. Then thinly slice the steaks.

Place the baby arugula on a platter, Drizzle with a little balsamic vinegar and olive oil. Season with salt and pepper. Add the steak. Squeeze the juice on 1/2 a lemon over the steak. Garnish with shaved parmesan. Enjoy :)

Romesco Sauce :

12 almonds (no skin)
10-12 hazelnuts (no skin)
1 head garlic
1 slice stale bread; cut into cubes
2 tomatoes
2 roasted red peppers
1/2 cup olive oil
Pinch red pepper flakes

First - Roast garlic. Cut off the top of the garlic, exposing the cloves. Place on a piece of foil and drizzle with olive oil. Wrap up tightly and place in a 350 degree oven for 40 minutes.

Place nuts into a food processor and process until finely ground.

Pour a few tablespoons of olive oil into a small saute pan and toast bread until it is browned. Remove and allow to cool.

Cut tomatoes into quarters and saute in the same pan you used for the bread. Add a little oil if needed. Remove.

Tear the bread and process with the nuts. Add the tomatoes and roasted red peppers.

Squeeze the roasted garlic from the skins and add to the food processor. Slowly drizzle in the olive oil. Season with salt, pepper, and red pepper flakes.

* Good on pasta, meat, fish, etc*