Florentine Steak

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Serves 4 Easy
Total: Active:
0 Ratings 

Ingredients (8)

  • 6 oz Baby Arugula
  • 1/2 small red onion sliced very thin
  • 1 bulb of fennel
  • 15 Cherry tomatoes or the like
  • 8 ounces of Mikey's Original Steak Marinade
  • 1/3 cup of premium unfiltered Tuscan Extra Virgin Olive Oil
  • Heavy drizzle of Balsamic vinegar
  • 6 oz Baby Arugula
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Florentine Steak

I’m in Tuscany at least once or twice a year, and I’ve tried to replicate at home my favorite dishes there. Florentine Steak prepared on a grill is my favorite!

I would serve a Chianti Classico. When you smell the steak Florentine, the aromas of white truffles, the cheese, the arugula, it’s just overwhelming, but a perfect match for the violet nose of the Chianti.


  1. 11. Place the steak in a non-reactive container and pour Mikey’s Original Steak Marinade to cover the meat. Be sure to get both sides of the steak covered. Marinade the steak at room temperature for 45 minutes or if you are uneasy about meat left at room temperature, marinate 1 hour in the refrigerator
  2. 22. In a large mixing bowl combine the Arugula, Romaine lettuce, red onion slices, fennel slices, tomatoes halves, and lemon zest. Lightly toss to mix. Place mixture in the refrigerator.
  3. 33. Once the steak is marinated, place the steak on a hot grill and bring the meat to your desired temperature – in Florence they generally serve this dish medium rare at most. Cooking time is generally 10-12 minutes – try to turn the steak no more than four times for grill lines in the meat. Once cooked, allow the meat to rest for 5 minutes before slicing.
  4. 44. Remove the salad mixture from the refrigerator and season to taste with kosher or sea salt and fresh ground pepper. Dress the salad with the extra virgin olive oil and top with a drizzle of balsamic vinegar. Toss well and spoon onto a large serving platter.
  5. 55. Slice the steak on an angled-bias cut approximately ½ inch thick. Arrange slices on top of the salad mixture leaving space between each slice
  6. 66. Using one of the following: a vegetable peeler, a sturdy cheese slicer, a large sharp knife, or truffle slicer, slice a dozen or so, long thin slices of Reggiano Parmesan cheese from the wedge and gently place them atop the hot slices of steak allowing the cheese to gently warm.
  7. 77. Drizzle the cheese slices with the white truffle oil (a little truffle oil goes a long way so use a light hand)
  8. 88. Squeeze the lemon juice over the top of the entire dish and serve.
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