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1
Combine the oil, garlic, rosemary, and salt and pepper, to taste, in a medium bowl.
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2
Add the steak and coat well.
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3
Allow to the steak to marinate for 20 to 30 minutes while preheating the grill.
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4
If using a gas grill, preheat the grill to high, direct heat.
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5
If using coals, allow the coals to burn down to glowing white embers.
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6
The grill is hot enough when you can only hold your hand about 1-inch over it for only a second.
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7
Lightly grease the grill with olive oil to prevent sticking.
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8
Grill the steak for 4 to 6 minutes per side, or to desired doneness.
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9
Remove the steak from the grill to a cutting board.
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10
Allow it to rest for 10 minutes, tented in foil to maintain the heat.
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11
Meanwhile, in a large pan over medium-high heat, add the butter and when melted saute the garlic until it softens, about 1 minute.
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12
Don't allow it to brown.
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13
Add the spinach and saute until dry.
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14
Add the cream, Parmesan and nutmeg and cook until thick and creamy.
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15
Season with salt and pepper, to taste.
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16
Transfer to a serving bowl and set aside until ready to serve.
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17
If using wagyu, cut the steak into portions.
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18
If using flank steak, carve it into thin slices, against the grain, and at a slight diagonal so that the slices are wide.
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19
Arrange the steak on a serving dish and serve warm with the spinach.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
