Italian · Dinner
Grilled T-Bone Steak Tuscan Style
A char-grilled bone-in T-bone steak finished with garlic and rosemary, served with cannellini bean mash, peppery arugula, shaved Parmesan, lemon and olive oil in the traditional Tuscan bistecca style.
$10
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
635Calories
59.2gProtein
32.5gFat
21gCarbs
1.7gSugar
7.8gFiber
1290mgSodium
145mgChol
10.8gSat Fat
1080mgPotassium
245mgCalcium
5.8mgIron
2.8mcgVitamin B12
12mgVitamin C
Goes well with
San Pellegrino or Acqua Frizzante
local
Chianti Classico
international
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the T-bone steak dry, season both sides with salt and pepper, then rest at room temperature for 10 minutes.
2
Sear
Grill the steak over high heat for 4–5 minutes per side until char marks form and internal temperature reaches 130°F, turning once.
3
Rest
Let the steak rest uncovered for 5 minutes.
4
Heat
Warm olive oil in a skillet over medium heat, add cannellini beans and cook for 2 minutes until heated through. Mash roughly, stir in rosemary and lemon juice until creamy.
5
Plate
Spoon bean mash onto a plate, lay the steak alongside, toss arugula with garlic and lemon, scatter over top with Parmesan, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in T-bone steak
- 1 cup200g cannellini beans, cooked and drained
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 4 cloves4 cloves garlic
- 2 sprig2 sprig rosemary
- 22 small handful (40g) arugula
- 2/3 oz20g Parmesan
- 11 lemon
