Chargrilled Florentine steak with summer vegetables

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

A true Florentine steak is considered a charcoal-grilled steak, but if you don't have access to a grill, you can make this recipe on a stovetop grill pan. T-bone steaks are rubbed with garlic, seasoned with salt and black pepper, and marinated for about an hour, then grilled to the desired doneness and a deliciously golden crust. Serve with grilled vegetables. The recipe includes cooking times for yellow squash, zucchini, eggplant, button mushrooms, bell peppers, asparagus, and green onions—the perfect complement to the steaks for a vibrant summer backyard lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

3 T-bone steaks (0.7 kg each, 4-4.5 cm thick)
2 large cloves garlic, cut in half
1 lemon, cut in half
2 tsp olive oil

Grilled vegetables

3 red bell peppers, seeded and halved
3 yellow zucchini (about 0.5 kg total), sliced lengthwise into 1 cm thick rectangular slices.
3 zucchinis (about 350g total), sliced lengthwise into 1cm thick rectangular slices.
3 Japanese eggplants (about 350g total), sliced lengthwise into 1cm thick rectangular slices.
12 champignons
1 bunch (450 g) asparagus, trimmed
12 green onions, roots trimmed
1/4 tbsp. + 2 tbsp. l. olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, crushed
1 tsp chopped fresh parsley leaves
1 tsp chopped fresh basil leaves
0.5 tsp chopped fresh rosemary leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Rub the steaks and bones with garlic cloves. Season with salt and black pepper. Refrigerate for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling to allow the steaks to come to room temperature.
Place a grill pan over high heat or preheat a grill to medium-high heat. Grill the steaks to your desired doneness, turning once, for about 5 minutes per side for rare, 7 minutes per side for medium. To get nice, crisp grill marks, place the steaks in the pan and cook without moving them. Then flip and cook the other side without moving them.

Let the meat rest for at least 10 minutes before slicing, otherwise all the juices will run all over the cutting board. Run a knife along the bone and cut the meat from the bone. Cut the meat into 2 cm (0.75 in) slices. Transfer the slices to a platter. Sprinkle the steaks with lemon juice. Drizzle with olive oil and serve immediately with grilled vegetables.
Grilled vegetables:

Place a grill pan over medium heat or preheat a grill to medium-high heat. Brush the vegetables with 1/4 cup olive oil to lightly coat. Season with salt and black pepper. Grill the vegetables, a few at a time, until tender and crisply marked, about 8-10 minutes for bell peppers; 7 minutes for zucchini, squash, eggplant, and mushrooms; 4 minutes for asparagus and green onions. Arrange the vegetables on a platter. To create attractive grill marks, place them on the grill and cook without moving them too often.
Meanwhile, in a small bowl, combine the remaining 2 tablespoons olive oil, balsamic vinegar, garlic, parsley, basil, and rosemary. Season with salt and pepper to taste. Drizzle the vegetables with the herb dressing and serve hot or at room temperature.

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