Traditionally an Italian dish, Steak Florentine is the perfect meal for sharing. Today’s succulent recipe will certainly impress for dinner or Sunday lunch.
Time: 45 minutes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 800g (double-rack) rib-eye steak cutlets
- 2 garlic cloves, unpeeled
- 40g butter, softened
- 1 teaspoon finely chopped fresh lemon thyme
- 1/2 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
Preheat oven to 180°C. Mix the oil and paprika in a bowl and rub steak with oil mixture. Heat a large frying pan over high heat and cook the steak for five minutes, turning occasionally. Place steak and garlic on a baking tray and roast for 20 minutes. Remove garlic and roast steak for 25 minutes for medium or until cooked to your liking. Cover with foil and rest for 10 minutes. While the steak is resting, place butter, thyme and lemon rind in a bowl, squeeze roasted garlic flesh into bowl and stir. Cut steak into two cutlets and serve topped with butter mixture and lemon juice.