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.
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
- Chop rosemary and spread over both sides of steaks, pressing in before leaving for an hour to marinate at room temperature.
- Light barbecue and wait until coals are white.
- Brush oil onto steaks and season with salt and pepper.
- 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.
