Steak Florentine With Bone Marrow Italian Salsa Verde

This recipe is an exercise in richness; and in more ways than one. We started thinking about Italian Salsa Verde vs Chimichurri and how to make their respective fat element even richer without clashing with their intended final use: a steak. How to add more beefy richness? Well you could, of course, use beef tallow, but we decided to go with roasted beef marrow instead. If you haven't had beef marrow, it really is a treat. spread it on some bread and it's delicious! You don't have to make this recipe with a porterhouse like we did. Even a New York strip steak will work just fine, but the porterhouse is pretty incredible. 

Of all the products Bravado Spice makes, the one we collectively use the most at home is our Jalapeño & Garlic Seasoning. Frankly it's the perfect all-purpose seasoning. Here it pulls triple duty as the seasoning for the steak, the bone marrow, and the broccoli rabe. You might think that it would make for a homogenous tasting dish, but really the seasoning just enhances the flavor of whatever you put it on. 

We made the Italian Salsa Verde with Italian parsley, oregano, garlic, shallots, olive oil, roasted bone marrow, and the Bravado Spice Creamy Herb & Jalapeño Hot Sauce. Once you mix the ingredients together, it's best to just let them sit for about 30 minutes so the flavors can meld.

We cooked the generously seasoned steak on a cast iron skillet over VERY high heat. We definitely had to turn on the hood vent to get as much smoke as possible out of the kitchen. We used avocado oil as we wanted a clean tasting oil with a very high smoke temperature, but you could also use peanut oil, grapeseed, or even canola. This was a 2 1/4 lb, 2 in thick porterhouse that we cooked for 4 minutes on one side and 3 minutes on the other and got a rare steak. Adjust your cook times according to the size and weight of your steak, but you really don't want to cook it to more than medium (internal temperature 130-140°F).  Be sure to let your steak rest for at least 5-10 minutes before cutting it or all the juices will drain out.

We served the steak with broccoli rabe, but you could just as easily serve it with asparagus, cauliflower, roasted carrots, or potatoes, but the bitterness of the rabe really compliments the richness of the marrow, the spiciness of the garlic, and the sweetness of the shallots. We paired it with a nice cabernet and it was incredible. This was easily one of the top 2-3 steaks we've ever had and we're sure you're going to love it as well!

Stay bold,

-Bravado Spice