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.
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
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
