Mario creates an amazing steak dish that is sure to satisfy your hunger!
ROASTED T-BONE STEAK FLORENTINE
1 tablespoon rosemary (chopped)
1 tablespoon sage (chopped)
1 tablespoon thyme (leaves only, chopped)
1 T-bone steak (3 1/2-inches thick, 3 3/4-4 1/2 pounds)
10 tablespoons olive oil (divided)
1 1/2 pounds fingerling potatoes (halved)
CREAMED SPINACH :
6 cloves garlic (peeled, thinly sliced)
2 pounds fresh spinach (stemmed)
1 lemon (zested)
1/4 cup mascarpone cheese
1/4 cup Parmigiano-Reggiano (grated)
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper (to taste)
Preheat the oven to 350ºF and preheat a large cast-iron skillet with 2 tablespoons olive oil over medium-high heat.
In a small bowl, add the rosemary, sage, thyme, 2 tablespoons Kosher salt and 2 tablespoons pepper. Mix to combine. Rub the steak with 2 tablespoons of olive oil then with the herb mixture. Place the steak in the skillet and cook until lightly charred, about 5 minutes per side.
Place the fingerling potatoes in the bottom of a roasting pan to serve as a rack. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Remove the T-bone and place on top of the potatoes. Place in the oven and roast for 40 minutes or until a meat thermometer inserted into the thickest part registers to 120ºF. Remove and allow to rest for 10 minutes before slicing.
Meanwhile, heat a large saute pan over medium-high heat and add 1/4 cup olive oil until almost smoking. Add the garlic and cook over high heat until lightly browned, about 20 seconds. Add the spinach in large handfuls and cook, tossing, until wilted, about 5 minutes. Season with salt, pepper, nutmeg, and stir in the lemon zest. Remove from the heat, stir in mascarpone and sprinkle with parmesan cheese. Serve alongside the steak.
Tip: Use your favorite seasonal herbs and greens for this dish.