Prep: 5 minutes; Cook: 10 minutes
This satisfying beef dish hails from Florence. Traditionally, a thick-cut T-bone is the meat of choice, but we've substituted filet mignon to significantly cut the fat. A paste of fresh garlic, rosemary, and olive oil infuses the steaks with flavor.
Oxmoor House JUNE 2006
1. Prepare grill.
2. Place first 3 ingredients in a blender; process until mixture forms a paste, stopping blender and scraping down sides frequently.
3. Sprinkle salt and pepper evenly over both sides of steaks; spread garlic paste evenly over both sides of steaks.
4. Place steaks on grill rack coated with cooking spray, and grill 5 minutes on each side or until desired degree of doneness.
5. Place 1/2 cup arugula on each of 4 plates; top each with 1 steak. Squeeze a lemon wedge over each serving.
Go to full version of