Bistecca Alla Fiorentina
This is the quintessential cut of steak when you are in the region of Tuscany.
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Ingredients
- 4 T-Bone steaks 3 cm to 4 cm thick 1 to 1.2 kg each
- Profumo di Chianti
- Extra Virgin Olive Oil, to drizzle
Profumo di Chianti
- 200 gm Sea salt
- 5 gm Rosemary
- 5 gm Sage
- 5 gm Thyme
- 3 gm bay leaves
- 5 gm Fennel Pollen
- 12 Juniper Berries
Green Beans Anchovy
- 1 kg Baby Green Beans
- 60 gm Anchovy Fillets
- Freshly Ground Pepper
- Extra Virgin Olive Oil Sea
- salt
Ingredients
Profumo di Chianti
Green Beans Anchovy
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Instructions
T-Bones
- Bring Steaks to room temperature. Season the T-bones with the Profumo di Chianti and place onto a hot char grill allow the meat to seal well before turning them.
- Turn T-bone upright on grill for 4 or 5 minutes to allow heat to transfer through the bone.
- Continue cooking until a rich crust has formed and steaks are cooked to medium rare. Approximately 15 to 20 minutes cooking time.
- Rest steaks off the heat for 10 minutes before returning to the grill for a quick flash.
Profumo di Chianti
- Place all the ingredients into a food processor and blend until smooth and green.
- Keep any left-over seasoning in an airtight container or jar for future use.
Green Beans Anchovy
- Bring a large pot of water to the boil, season with salt.
- Top the green beans.
- Cook the green beans in the salted boiling water until just cooked about 2 to 3 minutes then strain. Place the green beans into a large enough bowl and dress with extra virgin olive oil, anchovy fillets, salt and pepper toss to mix and serve.
To Serve
- Slice steaks, season with salt flakes and drizzle with extra virgin olive oil.
- Serve with green beans with anchovies.
