Recipe: Bistecca alla Fiorentina (Tuscan steak – Italy)

 

It's officially summer, even the weather agrees, so it's time for a holiday inspired recipe.

Think barbecue and big glasses of Chianti Classico, like San Giorgio a Lapi.

It has to be the Tuscan classic, 'Bistecca alla Fiorentina' – succulent, simple and superb paired with the region's most famous red. 

TIP: If you're not in the mood to fire up the barbie, a grill pre-heated and set to high will work.

 Bistecca alla Fiorentina recipe

INGREDIENTS (Serves 6)

1kg T-bone steaks

6 x lemon wedges

3 tbsp Italian olive oil

4-6 sprigs of fresh rosemary

Sea salt and freshly ground black pepper

METHOD

  1. Chop rosemary and spread over both sides of steaks, pressing in before leaving for an hour to marinate at room temperature.
  2. Light barbecue and wait until coals are white.
  3. Brush oil onto steaks and season with salt and pepper.
  4. Cook over hottest part of barbecue for around five minutes on each side, then remove and leave to rest for ten minutes before adding a final sprinkle of salt and oil if required.

Serve with nothing more complex than a very simple salad and of course, Chianti Classico.