From:” THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”by: Barbara StacyPublisher: THOMAS Y. CROWELL COMPANY New York Established 1834Steak Florentine BISTECCA ALLA FLORENTINA 3 pounds sirloin or porterhouse steak1/2 cup olive oilSaltPepper2 teaspoons lemon juice2 tablespoons butter Combine the olive oil with the salt, pepper, and lemon juice.Rub the steak with the mixture, and then let the steak marinate for 2 hours.Drain the steak and broil it under high heat for 5 minutes on each side for rare or until it is done to your taste, depending on thickness.Add butter and serve. SERVES 4.
I don’t think even Roz’ could screw this up.
From:” THE ALITALIA BOOK OF AUTHENTIC ITALIAN COOKING”by: Barbara StacyPublisher: THOMAS Y. CROWELL COMPANY New York Established 1834Steak Florentine BISTECCA ALLA FLORENTINA 3 pounds sirloin or porterhouse steak1/2 cup olive oilSaltPepper2 teaspoons lemon juice2 tablespoons butter Combine the olive oil with the salt, pepper, and lemon juice.Rub the steak with the mixture, and then let the steak marinate for 2 hours.Drain the steak and broil it under high heat for 5 minutes on each side for rare or until it is done to your taste, depending on thickness.Add butter and serve. SERVES 4.