florentine steak, oil and vinegar, summer food, grill, panzanella, couscous,

As a born and raised Texan, my love for red meat will come to no surprise to any of you. Were my origins from any other part of the world, however, I believe my devotion to steak would still be in tact, as I am the daughter of a former meat-packer and present cattleman and ranch owner.

When deciding on the menus for my cooking demonstrations at Oil and Vinegar, lighting up the grill and preparing steaks in one of their delicious marinades seemed the perfect choice for a Summer dinner.

True Florentine steak is seasoned with salt and pepper and then grilled on a very hot grill for 3 minutes on each side. This marinade adds a bit of basil and garlic to the flavor of the meat–for me, these two ingredients are the true flavors of Italy.

Prepare a side of Panzanella and some Couscous for a delicious, no fuss meal for dining alfresco with friends and a bottle of Cab.

ingredients:

(4) 6 oz tender loin steaks

3 TBS Walnut Honey*

3 TBS Saveurade Assisi marinade*

3 TBS Olive Oil*

*denotes an item which can be purchased at Oil and Vinegar

directions:

1.) In a small bowl, combine honey, marinade and olive oil. Whisk together until well combined. Crush walnuts with the tip of the whisk or a pestle.

2.) Place steaks in quart size Ziploc bag, and pour marinade mixture into the bag. Seal and massage to ensure steaks are completely coated in marinade. Let sit at room temperature for up to one hour.

3.) On a grill heated to 500º, grill each steak for 3 minutes on each side, or until desired done-ness.

Serves 4

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Buon Appetito!

-ciao for now-

lauren

photo credit: Corrie Barto

PS: My next cooking demonstration at Oil and Vinegar is on July 25 at 1:00 PM at their Shops at Legacy location. I’ll be preparing Tangine Chicken Skewers with Jasmine Rice. Hope you can make it!

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