Have you heard about Steak Florentine? It’s unbelievable. Also known as Bistecca Fiorentina, this steak is first grilled and then placed on a bed of peppery arugula. It’s loaded with fresh shaved parmesan and drizzled with a light lemon vinaigrette. The combination of flavors are magic.
This Bistecca Fiorentina recipe is: Low Carb, Gluten Free and Remarkable.
BISTECCA FIORENTINA (GRILLED STEAK FLORENTINE)
During October of 2016, my family and I were traveling through Northern Italy. It was a fantastic trip through Milan, Lake Como, Venice, Florence and Cinque Terra. We not only loved all the sights but the food was magnificent in its simplicity. I absolutely fell in love with just how pure Italian cooking really can be.
One of our first meals was in a small restaurant hanging over the shore of Lake Como. We were exhausted after trudging around in the rain, navigating the small streets and trying to park a medium sized car in a tiny garage. We asked the owner of our AirBNB where was a good restaurant that was within walking distance. He told us we were in luck and pointed next door.
Apparently the restaurant is a favorite haunt for George Clooney as we gazed upon picture after picture with his gleaming, toothy grin. We sat at a table overlooking the water and ordered four different meals. Everything was delicious, but my order of Bistecca Fiorentina forever changed my life. I asked the owner of the restaurant exactly what they did to make the steak taste so incredible… and he told me everything.
HOW TO COOK BISTECCA FIORENTINA
There are 4 secrets to making a delicious Steak Florentine:
- The Meat: Buy a nicely marbled steak such as a Delmonico or the Ribeye (which are largely the same cut). Season the meat well in advance of when you are going to be using it. At a minimum for 2 hours up to about 24 hours in advance. Salt and pepper only. Bring the meat to room temperature an hour before cooking.
- The Cheese: Find a nice chunk of parmesan cheese and lovingly grate it with a microplane, shearing off tiny tendrils of delight with each pass. Forget the ground parmesan, the stuff in a green can or pre-shaved. It is all too coarse and will not dance across your tongue.
- The Acid: To balance the unctuous cheese and fat from the steak, acid is a necessity. Making a light lemony vinaigrette with just lemon, olive oil and salt is good enough. Find the best olive oil available without bitterness to compliment the steak perfectly.
- The Bed: Once our beautiful slab of beef is perfectly cooked and rested, we’re going to want to lay it on a bed of peppery arugula. Make sure in each bite to have some greens, parmesan, vinaigrette and steak.
GRILLING RECIPES:
Looking for some other great recipes made just for your grill? Great. Here are some of the most popular on the blog:
Grilled Pork Chops with Peaches
Dead Sexy Leg of Lamb
The Perfect Porterhouse Steak
Flat Iron Pan Seared Steak
Grilled Beer Can Chicken
A completely incredible steak recipe that will melt in your mouth. This recipe shows 4 servings with 2 steaks simply because each steak will provide two 80z servings. With a side of veggies and some mushrooms, it is a really filling meal. Please note that the cooking time suggested in the recipe are for 1″ thick steaks cooked on a very hot grill. Your cook times may vary based on the initial internal temperature of your steaks, the heat on the grill and thickness of the meat. Here is a handy Internal Core Temperature chart to determine the doneness of steaks: Rare: 120-125 F Mid-Rare: 130-135 F Medium: 140-145 F Medium Well: 150-155 F Remember that your steak will continue to cook as it is resting approximately 5 degrees.Grilled Steak Florentine (Bistecca Fiorentina)
Ingredients
For the Lemon Vinaigrette
For the Bistecca Fiorentina
Instructions
For the Lemon Vinaigrette
For the Bistecca Fiorentina
Notes
Nutrition Information
Yield
4 Serving Size
g
Amount Per ServingCalories 753
Nutrition information is supplied by NutriFox and are based on estimates only.
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