This Florentine inspired steak recipe is based on a dish that Charlie Palmer had while traveling through Italy. The simplicity of roasting the strip loin makes this mouthwatering dish easy enough for even the least confident home cook. Roasted potatoes and Parmesan asparagus round out this crowd-pleasing meal.
1 (5-pound) beef strip loin, fat trimmed to about ¼ inch
1 cup extra virgin olive oil
¼ cup chopped fresh rosemary
¼ cup minced garlic
1½ pounds Yukon gold new potatoes, peeled and cut into 1½-inch dice
10 cloves garlic, peeled
Sea salt and cracked black pepper
Parmesan Asparagus (recipe follows)
Place the strip loin in a large baking dish. Combine ¾ cup of the olive oil with about ¼ cup of the rosemary and all of the minced garlic and pour it over the meat. Use your fingertips to massage the seasoned oil into the meat. Cover with plastic wrap and set aside to marinate for at least 2 hours or up to 8 hours. For the longer than 2 hours, refrigerate and then bring to room temperate about an hour before you are ready to cook.
Combine the potatoes with the remaining ¼ cup olive oil and the remaining rosemary along with the garlic cloves in a shallow ceramic baking dish large enough to hold them in a single layer. Season with salt and pepper and set aside.
If you are lucky enough to have one, build a hot fire in a wood-fired oven (noting that a wood-fired oven ranges from 450°F to 600°F). Alternately, preheat the oven to 450ºF and place the roasting pan in the oven to get it very hot; or preheat a charcoal grill to high.
Place the seasoned roast, fat side up, in a heavy-duty roasting pan. Transfer to the wood-fired or traditional oven. (Alternately, transfer the meat to the preheated, very hot grill and cover the grill.) Place the pan holding the potatoes in the oven along with the roast. (If your oven is large enough or you have 2 ovens, the asparagus can go in no as well.)
Roast (or grill) the steak for about 10 minutes, turning occasionally, to brown all sides. Then, continue to roast (or grill) for about 20 minutes or until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare or 140°F for medium.
Roast the potatoes, shaking the pan occasionally to insure even browning, for about 35 minutes or until cooked through, golden, and crisp. If grilling the steak, roast the potatoes in the preheated oven.
Place the loin on a carving board with a channel for catching juices. Tent lightly with aluminum foil and let rest for 10 minutes.
Using a sharp knife, cut the meat crosswise into thick slices. Serve on the carving board with the potatoes scattered around and the asparagus on the side.
1½ pounds asparagus, tough ends snapped off
¼ cup extra virgin olive oil
Grated zest of 1 lemon
Salt and pepper
Block of Parmesan cheese for shaving
Preheat the oven to 450°F.
If the asparagus is large, you might want to peel off the lower skin as it can be tough. This is not necessary for small or medium spears.
Fill a bowl large enough to hold the asparagus with iced water. Set aside.
Bring a large pot of salted water to boil over high heat. Add the asparagus and cook for about 1 minute or just until bright green and still crisp. Drain. Immediately place in the iced water to stop the cooking. As soon as the asparagus cools, drain well and pat dry.
Place the dried asparagus on a rimmed baking sheet. Add the olive oil, lemon zest, and salt and pepper, tossing to coat evenly.
Roast, turning occasionally, for about 20 minutes or until nicely charred and tender.
Transfer to a serving platter. While still very hot, shave Parmesan cheese over the top. Serve immediately.
Excerpted from “Charlie Palmer’s American Fare”