Bistecca alla Fiorentina

Serves 2 to 4

Florentine Steak

Bistecca alla Fiorentina is traditionally made using T-bone steaks, but you could make it using ordinary, very thick-cut rump, sirloin, or even fillet steak as well.

As long as the meat is of a very high quality, it will taste delicious, even if it’s not entirely authentic!

The marinating time is quite long, so make sure you start this dish at least a day before you want to eat it.

• 2 10 oz T-bone steaks
• 8 tbsp extra virgin olive oil
• 6 fresh rosemary sprigs
• 3 garlic cloves, crushed
• Sea Salt
• Freshly ground black pepper
• 2-3 handfuls of wild arugula or 1-2                                                                                                               raw artichoke hearts, thinly sliced
• Balsamic vinegar
• High quality extra virgin olive oil

Preparation:

• Put the steak in a shallow dish. Mix together the olive oil, rosemary, and garlic and season with salt and pepper. Pour over the steak and let stand in the refrigerator to marinate for 24 to 48 hours.
• Heat a grill or broiler until it is very hot. Grill the meat to taste, turning to cook the steak evenly on both sides.
• Scatter with the arugula leaves or artichoke hearts. Drizzle with a little balsamic vinegar and olive oil. Season to taste and serve.

Enjoy this recipe!