Insalata Bistecca Recipes

INSALATA BISTECCA

Steps:

• Place steak in a preheated hot broiler about 4 inches from the flame.
• Cook about 3 minutes on each side, depending on the thickness of the steak.
• Steak should be on the rare side.
• Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
• While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
• Slice the mushrooms thinly with a sharp knife.
• Cut the green onions, discarding the green tops, into paper-thin rings.
• Cut the tomatoes into ½-inch dice.
• When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
• If the slices are particularly long, cut them in half crosswise.
• Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
• Make the dressing-combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
• Beat with a whisk and pour over the steak salad mixture.
• Toss gently and serve on lettuce leaves.

MARINATED BISTECCA FIORENTINA

Steps:

• Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves. Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
• Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
• Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.