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.
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Nutrition information is supplied by NutriFox and are based on estimates only.