Monday, October 24, 2016
STEAK FLORENTINE - Bistecca alla Fiorentina
This meal can serve 2 or even 4, depending upon the thickness of the steaks. This was very much like the lunch my husband, daughter, and I had in Siena, Italy.
2 Porterhouse steaks
1 clove garlic, pushed through a garlic press or mashed and minced
2 T (30 ml) chopped fresh rosemary
2 t (10 ml) oregano leaves
2 T (30 ml) Chianti or other dry Italian red wine
2 T (30 ml) extra-light olive oil
Sea salt and freshly ground black pepper
Arugula, for serving
White or red balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving
Rosemary sprigs, for garnish
Place steaks in a large zippered plastic bag.
Add the garlic, rosemary, oregano, wine, and olive oil.
Season to taste with salt and pepper.
Squeeze out air, seal, place in a bowl, and refrigerate for 1 to 2 hours.
Prepare a charcoal grill with coals and hickory wood chips.
Prepare a platter or 2 individual plates with arugula.
Drizzle with a little balsamic vinegar and a little extra-virgin olive oil.
When coals are white and glowing, add steaks and cook 5 to 8 minutes, on each side.
When finished to your liking, remove from grill and place on a arugula lined platter and let rest for 5 minutes.
Serve with lemon wedges and rosemary, for garnish.