“New from the Kitchen”
Recipe of the Month – September 2014
Entrees: Tuscan Steak with Lemon & Olive Oil
This Mediterranian twist on grilled T-bone is a delicious and healthy way to prepare steak. The most important part of this recipe is just prior to eating, drizzle with olive oil and squeeze a quarter of lemon over the steak. I know it sounds a little strange, but trust me you will love the light and bright taste it imparts to the meat.
2 T-bone steaks each 1½ inches thick (about 3½ pounds total), patted dry
2 tsp kosher salt
1 tsp ground black pepper
3 tbs extra-virgin olive oil
lemon wedges for serving
Sprinkle each side of steaks with ½ teaspoon salt and ¼ teaspoon pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2½ minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle.) Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5-6 minutes more for rare (120? on instant-read thermometer), 6-7 minutes for rare medium-rare (125?), 7-8 minutes for medium medium-rare (130?), 8-9 minutes for medium (135-140?).
Transfer steaks to cutting board and let rest 5 minutes. Cut strip and tenderloin pieces off bones and slice crosswise about ½ inch thick.
Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges to squeeze on meat.