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Classic Florentine Steak with Lemon

Instructions. Place the flank steak into a bowl. Add oil, Italian seasoning, garlic, salt, and pepper. Mix well to ensure the steak is covered with the seasonings. Allow the steak to marinate for 30 minutes, or up to 24 hour in the refrigerator. Place the steak on a flat surface.

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Secure with kitchen twine to prevent it from unraveling. Using toothpicks spaced 2 inches apart, skewer the flank steak. Make pinwheels out of the flank steak. Preheat the oven to 350°F. Preheat a cast iron skillet over medium-high heat. Sear the pinwheels for 3 minutes per side in a pan with 2 tbsp olive oil.

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Heat up a griddle pan until smoking hot. Sprinkle over some sea salt flakes (this is optional). Season the steak with a pinch of salt on each side and very lightly rub over some olive oil. Place the steak on the hot grill and sear on one side for 3 minutes. It should be charred and have a nice crust on the outside.

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Instructions: Start by marinating the beef. In a bowl, combine minced garlic, olive oil, salt, and pepper. Rub the mixture all over the steak, ensuring every inch is coated. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld. In the meantime, preheat your grill to medium-high heat. Prepare the spinach filling.

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Instructions. Remove the steak from the refrigerator at least 1 hour before grilling to let it come to room temperature. Preheat your grill to a high to medium-high heat. Brush the steak on all sides with olive oil and season one side with coarse salt and pepper. Grill the steak, seasoned side down for 5 minutes.

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Use a sharp knife to cut the steak into six pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F. While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides. Finally, place the pan in the oven for eight to ten minutes.

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Cover with aluminum foil and allow to rest for 15 minutes. Place fresh spinach on large serving platter. Snip twine and remove from roast, keeping roll intact. Slice roast into 1-inch sections and transfer to serving platter, being careful to tuck any stray stuffing back into beef to keep rolls intact.

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4. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels. 5. Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes. 6.

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Roll tightly, wrap with prosciutto, and secure with butcher's string. In a heavy braising pan, brown steak in olive oil until browned on all sides, about 10 minutes. Add bay leaves and thyme and cook briefly. Deglaze the pan with red wine. Loosen caramelized juices from the bottom of the pan. Add stock and bring to a simmer.

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Preheat an outdoor grill to medium. Remove the needles from one of the rosemary sprigs and finely chop. Sprinkle 2 teaspoons salt on the chopped rosemary needles and chop to make a coarse paste. Scrape the paste onto the blade of the knife and into a small bowl. Stir in the olive oil to make a paste. Set aside.

Steak Florentine

Directions. Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about.

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Preheat grill to 400 degrees. Layer spinach leaves across steaks and top with sliced tomatoes and feta cheese. Roll steak and secure with two toothpicks. Reduce grill heat to medium-low and cook steak roll-ups for 8-10 minutes. Check internal cooking temperature (medium-rare = 145 degrees, medium = 160 degrees).

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Broil for 4 minutes per side, to caramelize. Then turn the oven down to 450 degrees F, and roast another 8-12 minutes (flipping once) until you reach your desired interior temperature. (120 degrees F for rare, 130 for medium-rare, 140 for medium.) Allow the steaks to rest while you build the Bistecca alla Fiorentina platter.

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Step 4: Cooking in the Oven. Place the steak pinwheels on a baking sheet or in a roasting pan. For a tender and medium-rare result, bake the pinwheels in the preheated oven for about 15-20 minutes. Adjust the cooking time if you prefer your steak more well-done. Once cooked, remove the pinwheels from the oven and let them rest for a few minutes.

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In a medium bowl, combine the spinach, onions, cheese, and salt. Spread the spinach mixture evenly over the tops of the steaks. Roll up each steak from the short end, tucking in the sides while rolling. In a small bowl, combine the olive oil, garlic powder, paprika, and pepper; mix well, then brush over the steak rolls.

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Preheat oven to 350. Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes. Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.