Tuscan-style Grilled Steak with Olive Oil and Lemon ( Bistecca alla Fiorentina)
Serves 6
3 1½1/2-inch-thick porterhouse steaks, 1 to 1½1/2 pounds each
3 large cloves garlic, optional
Kosher salt and pepper
1 lemon
1/4 cup extra-virgin olive oil
Place the steaks on a large platter, rub both sides of each steak with half of a garlic clove, if using, and sprinkle each side with ½ teaspoon kosher salt and ¼ teaspoon pepper, then refrigerate for 1 hour. Remove the steaks from the refrigerator and allow to rest at room temperature for about 20 minutes.
Meanwhile, prepare a medium-hot two-level fire in a charcoal grill by pushing most of the charcoal to one side of the grill to create a cooler and a hotter side, or preheat a gas grill on high. (If using a gas grill, leave 1 burner on high and adjust the others to medium.) Start steaks on the hot side and grill until browned and grill-marked, about 5 minutes; if fire flares up, move steaks to cool side of the grill until fire dies down. Turn the steaks and grill on the hot side until second side is browned and grill-marked, about 5 minutes longer. Move the steaks to the cooler side of grill and continue grilling 3 to 8 minutes longer, turning as necessary, until the steaks reach 120 degrees for rare, 125 degrees for medium-rare, or 130 degrees for medium.
Transfer the steaks to a cutting board and rest for about 10 minutes before cutting. Meanwhile, scrub the lemon and cut it into wedges. Then, working with 1 steak at a time, cut along bone to remove the meat, and then cut the meat crosswise into ½-inch-thick slices. Arrange the slices on a serving platter, drizzle with the oil, and serve at once with the lemon wedges.
Grilled Prosciutto-Wrapped Zucchini Spears
Serves 6
5 medium-small zucchini (about 6 ounces each), quartered lengthwise
1½ tablespoons extra-virgin olive oil
Pepper
10 very thin slices prosciutto (about 5 ounces total), each slice halved lengthwise
