Florentine Style Porterhouse with Roasted Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
6 oz porterhouse steak, 1 1/2 inches thick1 teaspoons olive oil.3 garlic clove, cut in half1 rosemary sprigs1 thyme sprigs1/2 teaspoons coarse sea salt or kosher saltdash coarsely ground black pepper6 oz slender asparagus, tough ends snapped off1.5 teaspoons olive oildash saltdash black pepper
1. Rub steak with 1 teaspoon of the oil, then rub steak all over with cut sides of garlic; discard garlic. Rub steak again with 1 rosemary sprig and 1 thyme sprig; discard herbs. Season steak on both sides with salt and pepper; set aside.
2. Prepare a high-heat grill or set a grill pan or large cast-iron skillet over high heat. When very hot, add steak and grill or sear until done to taste, 4 to 5 minutes per side for medium-rare.
3. Transfer steak to a cutting board and let stand 5 minutes. With a sharp knife, cut around bone so that you have 2 pieces of meat. Trim off any fat. Thinly slice steak and transfer to a platter. Surround with the remaining 2 rosemary sprigs and 2 thyme sprigs. Drizzle steak with remaining 2 teaspoons olive oil and serve.
1. Heat oven to 400°F. Line a jelly roll pan with aluminum foil. Rinse asparagus, and snap off tough ends. Lightly pat dry.
2. Spread asparagus out in pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix with your hands to distribute seasoning. Pat into a single layer.
3. Bake until asparagus are tender and lightly crisped; about 15 minutes. Shake pan once or twice during baking time.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user TURCOTTEP.
2. Prepare a high-heat grill or set a grill pan or large cast-iron skillet over high heat. When very hot, add steak and grill or sear until done to taste, 4 to 5 minutes per side for medium-rare.
3. Transfer steak to a cutting board and let stand 5 minutes. With a sharp knife, cut around bone so that you have 2 pieces of meat. Trim off any fat. Thinly slice steak and transfer to a platter. Surround with the remaining 2 rosemary sprigs and 2 thyme sprigs. Drizzle steak with remaining 2 teaspoons olive oil and serve.
1. Heat oven to 400°F. Line a jelly roll pan with aluminum foil. Rinse asparagus, and snap off tough ends. Lightly pat dry.
2. Spread asparagus out in pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix with your hands to distribute seasoning. Pat into a single layer.
3. Bake until asparagus are tender and lightly crisped; about 15 minutes. Shake pan once or twice during baking time.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user TURCOTTEP.
Nutritional Info Amount Per Serving
- Calories: 411.8
- Total Fat: 24.0 g
- Cholesterol: 95.3 mg
- Sodium: 413.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 4.4 g
- Protein: 40.3 g