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Bistecca Fiorentina Recipe
- 1 (2-1/2- to 3-pound) porterhouse steak (2 1/2 to 3 inches thick)
- 2 tablespoons olive oil
- 1 to 1 1/2 tablespoons kosher salt
- 1 teaspoon coarsely freshly ground black pepper
- 2 to 3 large onions, cut into 1-inch chunks
- A few handfuls (about 3 to 4 ounces) arugula
- for garnish
Directions:View on Chow
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