Name: Steak Florentine
Yield: Serves 2
Ingredients: Two 10-ounce round or butt steaks, each about 1 inch thick; 1 1/2 tablespoons unsalted butter; 1 tablespoon minced shallot (1 small shallot); 1 pound fresh spinach, stemmed; 1 tablespoon minced garlic; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 2 tablespoons freshly grated Parmesan cheese

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Steak FlorentineCookbook cover image courtesy of Random House

These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as "American cuts." They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here.

Recipe notes

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