Florentine Steak with Cannellini Salad
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.
INGREDIENTS
2 Tbsp. Light Olive Oil
Cannellini Salad:
1 (16 oz.) Ccan Cannellini Beans, drained
2 Sprigs Fresh Rosemary, chopped
½ tsp. WFF Granulated Garlic
Juice of 1 Lemon
Extra Virgin Olive Oil
Freshly Ground WFF Black Peppercorns, to taste
1 Head Butter Lettuce, optional
LET'S GET COOKING!
Mix all ingredients for Cannellini Salad in a bowl except for optional lettuce. Cover and marinate in the refrigerator until ready to use.
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.
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.*
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