Friday, June 18, 2010

Celebration Steak

Last week, my very own mama won the prestigious Teacher of the Year award at her school (woo hoo!).  We all decided that this called for a celebratory dinner, and the guest of honor was craving steak.  Wanting to mix it up a bit from our usual summer grill fare, I recalled a recipe from a New York Times article on Italian grilling that I read years and years ago.  I searched for this recipe online, but couldn't find it, and so we just winged it and the results were BEYOND.  I know that this recipe sounds very simple and also will make you want to say what the husband did:  "You're going to rub those steaks with olive oil?  WHOA."   Yes, you are really going to rub those steaks with olive oil, and yes, you are going to want to hug me after you do.
Florentine-style Grilled Steaks
Serves 6
2 garlic cloves, crushed and halved
3 T-bone steaks (each about 1.5 pounds), at room temperature
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 lemon
1 bag arugula
1) Rub the garlic cloves over the steaks, then rub them with olive oil.  Go ahead, do it.  It feels so wrong, but it is so very right.
2) Season the steaks liberally with salt and pepper (so liberally that again the husband said WHOA.  I reminded him to please trust me.  He said he was glad he did.).
3) Light your grill. Grill the steaks over medium-hot coals or flame until cooked to desired doneness, turning once.
4) Now, here's the hard but important part, you must let the steaks rest for at least 10 minutes before slicing.  This allows the meat to retain all of its juices and become the most tender, juicy loveliness you have ever had.
5) Slice the meat against the grain into 1-inch slices. Squeeze the lemon over the steaks. Serve on a bed of arugula.

We served this steak with just a simple caprese salad: gorgeous cherry tomatoes and fresh mozzarella cut in quarters, showered with chopped fresh basil, and dressed simply with olive oil, balsamic vinegar, salt and pepper.
Italians know how to live.
So glad I married one.


  1. Yum! Nice pictures. And I love the new design. - PD

  2. Wow. Just... wow. Must try ASAP. Fetch me some steaks, husband!! Bonus wow for the caprese salad accompaniment.

  3. Very, very nice. I've actually been using olive oil to marinate steaks for a while now, but it's really just a means to keep the steaks moist. Never really thought about using it with garlic cloves, which just seems obvious now.

    Can't wait to try this out! Oh... and the salad looks frickin' delicious as well.

  4. Ok, I must follow up... for Father's Day Clarke made this salad and grilled up chix coated in bacon & cheese - the main event. Or.... NOT.
    Comments from the hubby about the chix: 0
    Comments from the hub about the salad: avg. 1 per every 3 minutes, including "I SO love this salad"... "this salad is freaking good!"...and, "I'm never going back to sliced tomatoes & mozz again!"

    LOL Total success from SMJ, once again! Cha-ching, girlfriend, and thanks. :)