Bistecca Fiorentina


  • Serves 8 people

  • 1.5 kg kipfler potatoes, scrubbed, coarsely chopped
  • 2 tbsp (firmly packed) rosemary leaves
  • 80 ml (1/3 cup) extra-virgin olive oil, for drizzling
  • 4 T-bone steaks (400gm each), at room temperature
  • Salsa verde
  • 200 gm day-old sourdough bread, coarsely torn
  • 150 ml red wine vinegar
  • 2 cups (loosely packed) flat-leaf parsley, coarsely chopped
  • 3 anchovy fillets, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 tbsp salted capers, rinsed
  • 60 ml (ΒΌ cup) extra-virgin olive oil
01   Preheat oven to 200C. Combine potato, rosemary and 50ml oil in a large roasting tray, mix well, season to taste, then roast, stirring occasionally, until golden and crisp (25-30 minutes). Keep warm.
02   Meanwhile, for salsa verde, combine bread and vinegar in a small bowl and stand until vinegar is almost absorbed (5-7 minutes). Process parsley, anchovy, garlic, capers and bread mixture in a food processor until a coarse paste forms, then stir in oil, season to taste and set aside.
03   Meanwhile, preheat a large char-grill or barbecue over high heat. Drizzle steaks with remaining oil, season to taste and grill on all sides, including the bone side, until cooked (3-4 minutes on all sides for rare). Transfer to a plate, cover loosely with foil and set aside to rest (10 minutes). Serve steaks with warm potatoes and salsa verde.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.
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