Tender and juicy Tbone steak, this thick cut of meat is full of flavour and best served medium rare with a light, crisp salad. Although the grilled t bone steak florentine style is big enough for two…you might be drooling enough to finish it on your own!
GUYS IT TOOK US MORE THEN 2 HOURS TO FILM THIS VIDEO RECIPE SO APPRECIATE THIS AMAZING COOKING TECHNIQUE AND WHEN YOU COOK IT MAKE IT MEDIUM RARE. WE COOKED IT MEDIUM RARE BUT BECAUSE IT TOOK A WHILE TO CHANGE THE CAMERA ANGLE THE BONE KEPT COOKING THE STEAK. THANKS FOR UNDERSTANDING.

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T-Bone Steak Florentine Style

INGREDIENTS:
1-2 800g T-Bone Steak (1 will serve 2 people)
Rocket salad (Arugula)
Cannellini beans
7 or 8 cherry tomatoes
4-5 tablespoons of extra virgin olive oil
3-4 tablespoons of balsamic vinegar
3 tablespoons of white wine vinegar
Half a lemon
Pinch of mixed herbs

UTENSILS:
Charcoal bbq (You can also use a skillet on a stove top or a traditional BBQ, but I recommend charcoal!)
1 x small jar
1 x medium size salad bowl
Set of tongs
Wooden chopping board to serve

TIP: If you choose to grill your steak on a charcoal grill then watch my video for some great tips from BBQ expert Nick Angelucci of BBQ Aroma. (INSERT LINK)

METHOD:

TO PREPARE YOUR MEAT
1. Watch my video for great tips on heating up a charcoal BBQ and how to know when it is just the right temperature for cooking.
2. Meat should be at room temperature for best results.

COOKING THE MEAT
1. Once the charcoal is at the perfect temperature, place the steak on top. Watch it close so it doesn’t burn but it’s OK if the flames envelope the steak as it is very thick and this will help the steak to cook through the middle
2. Leave this to cook for around 5 minutes and then turn it. Leave the steak on this side for another 5 minutes
3. Then, stand the t-bone upright on the charcoal so that the bone is holding it up and this will help to cook the meat all the way through. You should leave it like this for 7-10 minutes
4. The time you cook for depends on how you like your meat served. Our recipe is medium rare.
THE SALAD:

1. Mix the rocket salad, cannellini beans and cherry tomatoes into a salad bowl.
2. Get your small jar and mix the extra virgin olive oil, balsamic vinegar, white wine vinegar with a pinch of salt and pepper to taste, and a pinch of mixed herbs
3. Squeeze half a lemon into the mix, so that the liquid falls through your hands and you catch the seeds before they drop in!
4. Put the lid on your jar tightly and shake the mix around!
5. Pour the salad dressing over the top of your ingredients and mix this together well using your hands (you can use tongs too but cooking is always more fun with your hands!)

HOW TO SERVE:
1. Place a generous amount of the salad on your chopping board and spread it out slightly so it is like a bed ready to be laid in!
2. Remove the freshly cooked meat from the BBQ and lay it on top of the salad
3. Your meat is now ready to share….but only if you want to!!
E ora si mangia, Vincenzo’s Plate…Enjoy!

From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo’s Plate and the journey to bring the Taste of Italy into homes all around the world.

Production company: Fame Park Studios
Director: Stephanie Davidson
Editor: Bill Way
Sound Recordist: Grant Campbell
Brand Manager: Suzanne Prosperi
Animation: Daniele Pignoli
Photographer: Bill Way
Web Designer: Stephanie Nasca
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta

Special Thanks:
Maria and Frank Calla
Mireille Salloum – Street fresh digital media

Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show

Watch the video recipe: http://youtu.be/jBR7YFOtxBk

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