Bistecca alla Fiorentina

AT A GLANCE

  • Serves 2 people

  • 1 (700gm) 30-day, dry-aged black angus T-bone steak
  • 1 bunch of rosemary
  • 2 tbsp high-quality extra-virgin olive oil, plus extra for drizzling
  •  
  • Tomato and rocket salad
  • 600 gm mixed tomatoes
  • 3 tsp sherry vinegar
  • 1½ tbsp high-quality extra-virgin olive oil
  • ½ bunch of rocket, thinly sliced
01   Season both sides of steak generously with sea salt and freshly ground black pepper. Place half the rosemary on a plate, top with steak, then cover with remaining rosemary. Drizzle over olive oil, cover with plastic wrap and bring to room temperature.
02   Preheat a chargrill pan over high heat. Remove rosemary, reserving, and cook steak, brushing occasionally with reserved rosemary to keep moist, for 5 minutes on each side for medium-rare or until cooked to your liking. Cover with foil and rest for 10 minutes in a warm place. Transfer to a plate, drizzle with oil, season and garnish with reserved rosemary.
03   Meanwhile, for salad, slice larger tomatoes and halve smaller ones, combine with vinegar and oil, season to taste and arrange on a platter with rocket and serve with steak.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

VANESSA AUSTIN

Drinking Suggestion:

CHIANTI CLASSICO. , suggested by MAX ALLEN

View Full Site