A Bistecca Fiorentina, or Florentine steak, is a delicious specialty from Florence. A large T-bone steak (but you can also work with a prime rib) is grilled untreated and seasoned afterwards. Delicious and pure Italian food!
Ingredients for Bistecca Fiorentina:
4lb - 1850gr t-bone steak
16 baby potatoes
1 sprig of rosemary
a few leaves of sage
2 sprigs of thyme
1 red onion
4 tablespoons of capers
4 tablespoons of black olives
2 tablespoon chopped flat-leaf parsley
4 tablespoons of white wine vinegar
2 teaspoons of dried oregano
a handful of arugula
1 tablespoon of coarse
How to make Bistecca Fiorentina:
Allow the steak to come to room temperature.
Meanwhile, rinse the baby potatoes and cook them until al dente in salted water.
No need to peel.
Let a grill pan get hot.
Sear the steak on both sides, fat is not necessary.
Let it sear for a few minutes so that the meat has been able to bake for about fifteen minutes (or longer, to taste).
Remove the meat from the pan and let it rest covered with aluminum foil.
Finely chop the rosemary and sage leaves.
Mix with sea salt and black pepper.
Mash the spice mixture in a mortar.
Arrange the baby potatoes in a baking dish. Sprinkle with half of the herb salt and add the sprig of thyme. Cover with a splash of olive oil and stir well.
Let the baby potatoes bake for a few minutes in a preheated oven (356°F -180 °).
Chop the red onion and place in a blender together with the capers, olives, white wine vinegar, parsley and oregano.
Add a dash of olive oil and mix until smooth salsa.
Mix the arugula with some freshly grated Parmesan cheese.
Cut the meat into thick slices, season with the rest of the seasoning salt and drizzle with olive oil.
Serve with some salsa, some baby potatoes and arugula.