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1
In a small bowl, combine the rosemary, sage, thyme, salt, and pepper and mix well.
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2
Pat the steak dry and coat it all over with the herb mix.
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3
Drizzle 1 tablespoon of the olive oil over one side of the steak to moisten the herb mixture, and rub it gently into the mixture so it will adhere to the meat.
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4
Turn the steak over and repeat on the other side with another tablespoon of olive oil.
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5
Place on a plate, cover with plastic wrap, and let stand for 30 minutes to 1 hour to come to room temperature.
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6
Meanwhile, preheat a gas grill or prepare a hot fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).
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7
Place the steak on the grill, cover the grill, and cook until the meat is well charred on the first side, 10 to 12 minutes.
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8
Turn and cook for 10 to 12 minutes on the second side, or until the internal temperature registers 120F.
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9
Fiorentina is traditionally served rare; for medium-rare, cook until the center registers 125F.
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10
Transfer to a carving board and let rest, uncovered, for 10 to 15 minutes.
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11
Meanwhile, in a large heavy pot, heat the remaining 3 tablespoons olive oil over medium-high heat until very hot.
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12
Add the garlic and cook, stirring, just until golden.
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13
Add a few big handfuls of the spinach, sprinkle lightly with salt, and cook, stirring or turning with tongs, just until wilted.
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14
Add the remaining spinach in batches, lightly seasoning each batch and stirring or turning just until wilted.
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15
Remove from the heat and add the lemon zest, juice, and salt and pepper to taste.
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16
Carve the fillet and the strip steak from the bone and slice the meat.
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17
Divide the steak among four plates, drizzle with olive oil, and sprinkle with coarse salt.
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18
Place the spinach next to the steak and serve immediately.
