• 3 1/2 pounds prime T-bone steak
  • 1/3 cup minced fresh garlic
  • 1 cup chopped parsley
  • 1 cup chopped basil
  • Salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • Pinch salt
  • Pinch freshly ground black pepper
  1. Season the steak with the garlic, parsley, and basil.
  2. Add salt and pepper to taste.  Drizzle the steak with the olive oil and marinate for 24 hours.
  3. When ready to cook, heat the grill and cook the steak for 1 hour over medium heat, turning every 10 minutes.
  4. While grilling, preheat the oven to 400 degrees F.
  5. When the meat is ready, remove it from the grill and let it stand for 20 minutes.
  6. Roast the meat in the oven for 10-to-30 minutes, depending on how you like it.
  7. One hour on the rill and 10 minutes in the oven yields a medium-rare meat.
  8. A meat thermometer should register 145 degrees F for medium-rare.
  9. Slice the steak and drizzle it with some of the olive oil marinade (now at room temperature).

Serves 4

  • From the Menu of TUSCAN STEAK
  • 431 Washington Avenue, Miami Beach
  • CHEF: Michael Wagner

NUTRITION AT A GLANCE

Per serving: 885 calories, 59 g protein, 5 g carbohydrates, 68 g fat, 13 g saturated fats, 170 mg sodium, 105 mg cholesterol, 1 g fiber