Jul 14 2026
Restaurants›Romano's Macaroni Grill›Bistecca Florentine Recipe

Bistecca Florentine Recipe

Inspired by Romano's Macaroni Grill
Time45m
Serves2

10 oz choice sirloin, rosemary lemon butter sauce, buttermilk mashed potatoes with your choice of sautéed spinach or broccolini

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Ingredients

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Main Ingredients

Rosemary Lemon Butter Sauce

Method

Preparing the Buttermilk Mashed Potatoes

  1. 1

    Cook the Potatoes

    Peel and cut the potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook for about 15-20 minutes or until fork-tender.

  2. 2

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the buttermilk and mash until smooth. Season with salt and pepper to taste. Keep warm until serving.

Cooking the Sirloin Steak

  1. 3

    Season the Steak

    Pat the sirloin steak dry with paper towels. Season generously with salt and black pepper on both sides.

  2. 4

    Cook the Steak

    Heat a skillet over medium-high heat. Add a small amount of oil. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

  3. 5

    Rest the Steak

    Remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Making the Rosemary Lemon Butter Sauce

  1. 6

    Melt the Butter

    In the same skillet used for the steak, reduce the heat to medium. Add the unsalted butter and let it melt.

  2. 7

    Add the Aromatics

    Add the minced garlic and chopped rosemary to the melted butter. Sauté for about 1-2 minutes until fragrant.

  3. 8

    Finish the Sauce

    Stir in the lemon juice and season with salt and black pepper to taste. Remove from heat.

Cooking the Sautéed Spinach or Broccolini

  1. 9

    Sauté the Greens

    In a separate pan, add a little olive oil over medium heat. Add the spinach or broccolini and sauté until wilted or tender, about 3-5 minutes. Season with salt and pepper.

Plating

  1. 10

    Serve the Dish

    Slice the rested sirloin steak and place it on a plate. Pour the rosemary lemon butter sauce over the steak. Serve with a generous scoop of buttermilk mashed potatoes and the sautéed spinach or broccolini on the side.

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