Bistecca or Salmon Florentine
4 long sprigs of fresh rosemary, stripped and minced
5-6 sprigs of fresh Thyme leaves, stripped and minced
1 ( 2 1/2 lb.) porterhouse steak or wild salmon filet
1/4 ( or less) cup your favorite extra virgin olive oil
coarse pink sea salt and Heidi’s pepper blend to taste
2 lemons cut into wedges
Rub the steak or salmon with a mix of the fresh herbs and drizzle with a bit of olive oil. Allow to marinate a room temperature for 1 hour. Season steak of salmon to taste with salt and pepper.
Grill -preferable over charcoal 5-10 mins per side for the steak depending on your desired degree of doneness, or use the "10-minute" rule for the fish - 10 minutes over a hot flame for each inch of thickness.
Dress both steak and fish with a quick squirt of lemon and serve garnished with fresh rosemary…enjoy!