Bistecca alla Fiorentina with Arugula & Cannellini Beans(serves 4)
4 Porterhouse steaks
8 cloves of garlic, crushed
1 cup extra virgin olive oil, plus more for garnish
4 sprigs of rosemary, plus more for garnish
Fleur de sel & freshly cracked pepper, to taste
8 oz dried Cannellini beans
Herb infused olive oil
Rinse and pat dry the steaks; season with sea salt & pepper. Put steaks in large Ziplock bags or a glass dish and drizzle with the olive oil. Rub in the garlic, toss in the rosemary sprigs, cover and let marinate in the refrigerator at least 2 hours, or up to 12. Set out on counter for 30 to 60 minutes to bring to room temperature before grilling. Grill or broil 5 to 10 minutes per side until a brown, golden crust forms, depending on thickness of steak and preferred temperature. Garnish with rosemary sprigs ( I make sure I grill mine with the rosemary still stuck to the steaks to give it a charred look for the garnish) and serve over dressed *arugula and a side of **Cannellini beans.
*I like to use arugula, but you can use whatever greens you want: spinach, mache, etc. Toss the greens with a drizzle of olive oil and juice from half a lemon, salt & pepper (or you can use a flavored vinegar such as grapefruit or champagne, instead of the lemon juice).
**Soak Cannellini beans in water 4-6 hours, or overnight. Rinse, cover with fresh water, a drizzle of olive oil and bring to a boil. Simmer on low anywhere from an hour to 3 hours, adding more water if needed, until the beans are soft. When the beans are soft and most of the water has evaporated, then you can add sea salt and a little pepper. Garnish with a nice green olive oil, such as parsley or basil, and a lite sprinkling of grated Pecorino cheese.
Note: I only had Parmesan on hand, and it didn't melt like I wanted it to for the picture....and I didn't have any infused olive oil, so you'll have to visualize it. Asparagus is optional and only there because Corey isn't eating "carbs" these days, so he needed two vegetables.