Steak And Eggs Florentine Recipes

STEAK FLORENTINE

Steps:

• Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
• Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
• Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

STEAK FLORENTINE

Steps:

• Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. Preheat the oven to 400°F.
• In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside.
• In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside.
• Lightly sprinkle the steaks with salt and pepper.
• In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare.
• Remove the steaks from the oven and turn on the broiler.Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates.

EGGS FLORENTINE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
• Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

STEAK & MUSHROOM FLORENTINE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
• Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper.
• SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.

STEAK AND EGGS

Steps:

• For the Scallion Relish: In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
• For the Steak and Eggs: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side. Transfer steak to a cutting board and remove skillet from heat.
• Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
• Thinly slice the steak and arrange on plates with eggs. Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.

FLORENTINE RANCH STEAK

Steps:

• Preheat a grill to medium-high heat. Grease the grates well.
• Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
• Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
• Remove from grill and let rest for 5 to 10 minutes.
• Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

GOOD MORNING FLORENTINE HAM AND EGGS CASSEROLE

Steps:

• Preheat oven to 375°F Coat a 9x13 pan with nonstick cooking spray.
• In a large bowl, whisk together eggs, spinach, onion, ham, salt, and black pepper. Gently fold in the tater tots (so as not to break them up too much).
• Pour half the egg mixture into prepared baking dish. Place half the american cheese on top. Pour remaining egg mixture over that. Sprinkle the bacon over the top. Bake for 30 minutes.
• Place remaining half of cheese slices on top and bake for 5 minutes more.