Steak FlorentineA featured Wine Club recipe for Darms Lane Winery.
Fresh herbs, garlic and lemon zest create an amazing array of flavors when added to the steak florentine. Serve over a bed of arugula topped with cheese and pour a glass of Pinot Noir.Yield: 2
Prep Time: 15 Minutes
Cook Time: 20 Minutes
• 12-16 oz. arugula
• 1 1/4 in. thick top sirloin steak
• 3/4 cup olive oil
• 6 sage leaves
• 6 cloves garlic
• 3 stems rosemary
• 2 lemons
• 4 oz. Parmigiano-Reggiano
Rinse and dry arugula, then season with salt and place on platter. Chop fresh garlic, sage and rosemary. Place in a bowl and add the zest of both lemons and a pinch of salt. Set aside.
In a skillet, pan sear heavily seasoned (salted and peppered) steak on high heat until nicely caramelized on all sides, yet still very rare. Thinly slice and lay on top of arugula. Grate cheese over the steak until covered.
In a small sauté pan, heat oil on stove top until it begins to smoke. When smoking, add the garlic, sage, rosemary and lemon zest. Leave on the burner to cook for ten seconds. Remove and pour over steak to finish cooking the beef. Squeeze the juice of half a lemon over the top and serve and enjoy with Darms Lane Pinot Noir!
Recipe sourced from Darms Lane Wine, Napa Valley.