Based on the classic bistecca Fiorentina--grilled porterhouse--this dish uses sirloin strip steaks, which are leaner (and, because they're boneless, a little easier to grill) than porterhouse. Lemon juice is a traditional accent in the dish, meant to cut the richness of the meat. Use a mandoline to slice the artichokes thinly and evenly.
- 4 tablespoons extra-virgin olive oil, divided
- 10 garlic cloves, crushed
- 10 thyme sprigs
- 6 (2-inch) strips lemon rind
- 2 (12-ounce) New York strip steaks, trimmed
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 6 medium red potatoes
- 1 bay leaf
- 2 cups water
- 1/2 cup fresh lemon juice, divided
- 3 medium artichokes (about 1 3/4 pounds)
- 5 cups baby arugula (about 5 ounces)
- 1 cup thinly vertically sliced red onion
- 3 lemons, quartered
- Cooking spray
- 2 teaspoons fresh thyme leaves
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Total: 4 Hours, 53 Minutes
- 1. Combine 1 tablespoon oil, garlic, thyme sprigs, and lemon rind in a large zip-top plastic bag. Add the steaks to bag; seal and marinate in refrigerator for 3 1/2 hours, turning occasionally. Remove bag from refrigerator, and let stand for 30 minutes. Remove the steaks from marinade, and discard marinade. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- 2. Place potatoes and bay leaf in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer for 15 minutes or until crisp-tender. Drain; discard bay leaf. Cool completely; cut into 24 (1/3-inch-thick) slices.
- 3. Preheat the grill to medium-high heat.
- 4. Combine 2 cups water and 1/4 cup juice in a large bowl. Trim about 2 inches from top of each artichoke. Cut each in half vertically. Remove fuzzy thistle from bottom with a spoon. Trim any remaining leaves and dark green layer from base. Place artichoke halves in lemon water. Combine 2 tablespoons oil, 2 tablespoons juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Thinly vertically slice artichokes. Add sliced artichokes, arugula, and thinly vertically sliced onion to bowl; toss gently to combine.
- 5. Place steak, potato slices, and lemons on grill rack coated with cooking spray. Grill steak 4 minutes on each side or until desired degree of doneness. Grill potatoes for 3 minutes on each side or until tender. Grill lemons for 2 minutes on each cut side. Let the steak stand for 5 minutes. Cut steak diagonally across grain into thin slices.
- 6. Place 4 potato slices on each of 6 plates. Sprinkle evenly with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme leaves. Place 1 cup arugula mixture on each plate, and top each serving with 4 teaspoons cheese. Arrange 3 ounces steak on each serving, and drizzle evenly with remaining 1 tablespoon olive oil and remaining 2 tablespoons lemon juice. Serve with grilled lemon.
- Wine Match: Brazin Lodi Old Vine Zinfandel ($16) a big, juicy wine loaded with vanilla, dark fruit, spice, and acidity to balance the lemony tang of the Tuscan-Style New York Strip. --Julianna Grimes
- Calories: 390
- Fat: 13.3g
- Saturated fat: 3.9g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 1.2g
- Protein: 36.8g
- Carbohydrate: 35.8g
- Fiber: 10.6g
- Cholesterol: 71mg
- Iron: 5.1mg
- Sodium: 664mg
- Calcium: 238mg