Beefsteak Florentine in Olive Oil and Garlic Marinade with Nancys Mushroom Vinaigrette

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons kosher or other coarse salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced garlic
• 1 (2 to 2 1/2-inch) thick (or thicker) porterhouse steak (2 to 3 pounds)
• Lemon wedges for garnish
• Nancy's mushroom vinaigrette, recipe follows
• 1/2-ounce dried porcini, morel, or shiitake mushrooms
• 1 cup boiling water
• 1/4 cup dry vermouth or dry sherry
• 2 cups chicken stock or veal stock, or canned chicken broth
• 2 tablespoons olive oil, plus 1/4 to 1/2 cup olive oil
• 3/4 pound fresh medium-sized mushrooms, sliced
• 1 tablespoon minced shallots or garlic
• 2 tablespoons red wine vinegar or more to taste
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper

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