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Steak Florentine with Arugula Salad (and Salsa Verde) {Recipe}

Steak Florentine with Arugula Salad (and Salsa Verde) recipe from Steak with Friends: At Home with Rick Tramonto cookbook

Steak Florentine with Arugula Salad and Salsa Verde - www.cooksandbooksandrecipes.com

Steak Florentine with Arugula Salad and Salsa Verde

Author Rick Tramonto:

When Italians cook steak, they go for it in a big way no surprise considering how much gusto Italians have for all the finer things in life! With the last name of Tramonto, I share the same attitude: “Go big or go home!” Typically, bistecca alla fiorentina is made with a gigantic porterhouse steak big enough for two from Italian Chianina or Maremmana cattle; it is generously sprinkled with salt and pepper and brushed with olive oil before grilling over wood or charcoal just until rare. The steak is then served with a drizzle of great olive oil, a squeeze of lemon juice, and a small arugula salad on the side, dressed with the same olive oil and lemon juice. All that is needed to round out the meal is a hearty red wine, usually Chianti, and some grilled crusty bread.

Cooks&Books&Recipes {Dee}:

THE RECIPE. OK, another confession: though we’re meat-eaters, we’re not highly knowledgable about the various cuts of steak. We love filet mignon, so that’s what we generally cook at home or order in a restaurant. After deciding to try this steak Florentine recipe and doing some investigating, we were happy to hear that the Porterhouse steak contains both our beloved filet and the NY strip a bonus! As for the recipe, can anything be easier than grilling a steak while whisking up a salsa verde? Even the salad uses the same simple dressing as the steak.

THE RESULT. We’ve found our new type of steak to grill and our favorite way to serve it. This steak Florentine was amazingly tender. Some experts say the tenderloin, though tender, is less flavorful than other cuts. Well, they weren’t eating this dish. The fragrant mix of herbs in the salsa verde was perfectly set off by the lemon-and-olive-oil dressing of the steak and salad, which was all highlighted by the peppery argula. The only addition we might make would be to add some blue cheese crumbles on top of the salad for another layer of texture oh, and just because we love blue cheese with steak. (BTW, we couldn’t find the fleur de sel a rare French sea salt, as we discovered after some online searching. We used Sonoma sea salt instead.)

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Steak Florentine with Arugula Salad

Featured Recipe From: Steak with Friends: At Home, with Rick Tramonto

Yield: Serves 4, 1 cup of salsa



  • 2 large cloves garlic, chopped
  • 2 porterhouse steaks, 24 ounces each and 1½ to 1¾ inches thick
  • Kosher salt and freshly ground black pepper

Arugula Salad:

  • Grated zest and juice of 1 lemon
  • ½ cup extra-virgin olive oil
  • 6 cups arugula
  • Kosher salt and freshly cracked black pepper
  • About 2 ounces Parmigiano-Reggiano cheese

To Serve:

  • 2 lemons, halved
  • ¼ cup extra-virgin olive oil (I use Tuscan olive oil for this dish)
  • Fleur de sel and freshly cracked black pepper
  • 1 lemon, quartered, for garnish
  • Salsa Verde (recipe follows)

Salsa Verde:

  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh rosemary
  • ¼ cup chopped drained capers
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • Grated zest and juice of 1 lemon
  • 1 tablespoon sherry vinegar
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


To cook the steaks:

Rub the garlic over the steaks, including the portion of bone. Season the steaks aggressively with kosher salt and ground pepper and transfer to a glass or rigid plastic container. Cover and refrigerate for at least 1 hour or up to 4 hours to give the flavors time to permeate the meat.

Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.

Grill the steaks, turning once, for a total of 10 minutes for rare meat or about 14 minutes for medium-rare.

Transfer the steaks to a cutting board and let them rest for about 10 minutes before slicing.

To make the arugula salad: In a mixing bowl, whisk together the lemon zest and juice and the olive oil. Add the arugula and toss with the dressing. Season to taste with kosher salt and cracked pepper. Using a vegetable peeler, shave the Parmesan in ribbons over the salad.

Run the knife along the bone of the steaks to carve the meat closest to it. Slice the meat into 1-inch-long slices.

To serve, spread the arugula salad on a large platter and top with the sliced steak. Squeeze the lemon halves over the hot steaks, drizzle with the ¼ cup olive oil, and finish with fleur de sel and cracked black pepper. Garnish the platter with lemon quarters and serve with the salsa verde.

Salsa Verde
In a bowl, toss together the parsley, cilantro, rosemary, capers, garlic, shallots, lemon zest and juice, and vinegar. Drizzle the olive oil over the mixture and toss gently. Season to taste with salt and pepper and let the sauce sit for about 20 minutes before serving.

© 2010 Rick Tramonto

Reprinted with permission from Steak with Friends: At Home, with Rick Tramonto, by Rick Tramonto with Mary Goodbody (Andrews McMeel Publishing)

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