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Recipe:Florentine Steakwith Cannellini Salad

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Our leviathan bone-in Florentine steaks, prepared with a light cannellini salad on the side, need little prep and cook time. Season with our Lavender Rosemary Salt and freshly ground pepper, grill for some nice lines, slice and serve. Serves 2 - .


Serving Size

    2.0 LB
    Qty 2.0 lbs
  • Light Olive Oil

    Qty 2 Tbsp.
  • Lavender Rosemary Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns, to taste

    1 bottle
  • Cannellini Salad:

  • Can Cannellini Beans, drained

    Qty 2 Cups
  • Fresh Rosemary, chopped

    Qty 2 Sprigs
  • Granulated Garlic

    1 bottle
    Qty ½ tsp.
  • Juice of 1 Lemon

    Qty 1 Lemon
  • Extra Virgin Olive Oil

  • Coarse Sea Salt

    1 bottle
    Qty To taste
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
  • Head Butter Lettuce, optional

    Qty 1 Head


  1. Mix all ingredients for Cannellini Salad in a bowl except for optional lettuce. Cover and marinate in the refrigerator until ready to use.
  2. Preheat a grill to medium-high. Generously season steak with Lavender Rosemary Salt and freshly ground pepper. Place on the grill and cook for 4-5 minutes on each side, until slightly charred. Holding steak with tongs, sear the outer sides of steak until slightly charred.
  3. Lower the heat to medium-low and continue cooking for an additional 4-5 minutes per side. Grill until an instant read thermometer, inserted in the center of the thickest part of the steak, reads 125°F for medium-rare, 130°F for medium or 140°F for well-done.*
  4. Remove steak from grill, cover with aluminum foil and let rest for 5-10 minutes. Slice and serve with cannellini bean salad. (Optional: serve bean salad over lettuce leaves).
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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