Bistecca Alla Fiorentina (Beefsteak Florentine Style)

¼ cup extra virgin olive oil
2 T. red wine vinegar
2 T. chopped Italian parsley
2 cloves garlic, minced
½ tsp. dried oregano
Two 8 oz. New York, Rib Eye, Sirloin, tenderloin or Porterhouse steaks
1 tsp. kosher salt
½ tsp. ground black pepper

In a shallow dish, combine the oil, vinegar, parsley, garlic, and oregano. Mix. Add the steaks, toss once to coat top and bottom. Marinate up to 4 hours in refrigerator. Heat grill pan, broiler or an outdoor grill. Remove steak from dish, pat dry with paper towels, sprinkle both sides with salt and pepper and grill for 4-5 minutes per side, depending on thickness and desired doneness. Transfer to serving platter, slice thinly across the grain and serve with roasted potatoes and spinach. Serves 2.
Arugula Salad and Parmesan Crisps
6 oz. arugula salad greens
4 small tomatoes, cut into quarters
1 bulb fennel, thinly sliced
¼ cup olive oil
2 T. red wine vinegar
1 tsp. kosher salt
¼ tsp. ground black pepper
1 cup shredded Parmesan cheese
Baking sheet lined with Silpat or parchment

Place the greens, tomatoes and fennel in a bowl; have remaining ingredients ready.

Place a small mound (about 2 T.) cheese on baking sheet to make 6 mounds. Spread evenly so it forms a 3” circle. Heat oven to 400o. Place baking sheet on middle rack and bake cheese rounds for 5 minutes until ends are golden and cheese is bubbly. Remove from oven; cool for 5 minutes. Lift. Serve rounds with the salad. Makes 6.

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