*  Exported from  MasterCook  *
 
           T-Bone Fiorentina with Sauteed Spinach and Da Vero Oil
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       1 		   T-bone steak at least 3-inches thick -- 3 to 3-1/2
   pound
    1      tablespoon    fresh rosemary leaves -- chopped
    1      tablespoon    fresh sage leaves -- chopped
    1      tablespoon    fresh thyme leaves
    2      tablespoons   freshly ground black pepper
    2      tablespoons   kosher salt
    2      tablespoons   pure olive oil
      1/4  cup           virgin olive oil
    6      cloves        garlic -- thinly sliced
    4      pounds        spinach, washed, spun dry -- stems removed
                         Juice of 1 lemon
                         Salt and pepper to taste
    6      ounces        Da Vero extra virgin olive oil
 
 Preheat barbecue to medium high heat.
 
 Pat steak dry.
 
 In a small bowl, mix rosemary, sage, thyme, pepper and salt until well
 blended.  Coat entire steak with spice mix. Brush with pure olive oil. Place
 on grill and char well. Cook about 12 minutes on first side, flip, and cook
 about 9 minutes on second side. This is traditionally served very rare.
 
 Meanwhile, in a 12- to 14-inch saute pan, heat virgin olive oil until
 smoking.  Add garlic and cook until light brown. Add spinach and stir
 quickly, cooking until just wilted. Remove from heat, add lemon juice and
 salt and pepper and set aside. When steak is done, remove and let stand 5
 minutes. Carve off fillet and strip steaks and slice. Divide steak among 4
 plates, divide spinach and drizzle each plate with Da Vero oil. Serve
 immediately.
 
 Yield: 4 servings
 
 
 
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