T-Bone Fiorentina with Sauteed Spinach and da Vero Oil
T-Bone Fiorentina with Sauteed Spinach and da Vero Oil is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 870 calories, 31g of protein, and 78g of fat per serving. This recipe covers 56% of your daily requirements of vitamins and minerals. If you have sage leaves, thyme leaves, olive oil, and a few other ingredients on hand, you can make it. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert.
Instructions
Preheat barbecue to medium high heat.
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.