Have you heard about Steak Florentine? It's unbelievably good! 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, Keto, Gluten Free and Remarkable.
My BISTECCA FIORENTINA (GRILLED STEAK FLORENTINE) Experience
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 night, 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
The first step is to choose a quality cut of meat. You want this steak to melt-in-your-mouth and that usually doesn't happen with low grade beef.
Next, you're going to want to bring the beef up to room temperature approximately an hour or two before cooking.
At the same time you bring the beef out to come to room temperature, go ahead and give it a good coating of salt. Nothing else is required.
When it is time to cook the beef, make sure that your grill is nice and hot. We want to get a good sear.
The SECRETS to a Great 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.
- 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.
- 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.
Are you in the mood to explore more grilling wonders? Fantastic! Here’s a roundup of some of the most popular grilling recipes on the blog, including a special twist with our 3 Ingredient Steak Marinade:
Grilled Pork Chops with Peaches: Elevate your pork chops with a sweet and savory twist. These chops, grilled to perfection and paired with juicy peaches, offer a delightful balance of flavors. The peaches makes this recipe non keto-friendly.
Dead Sexy Leg of Lamb: This is an aromatic and tender feast. This simple yet elegant recipe brings out the rich flavors of the lamb. Just perfect for holiday gatherings and special evenings.
The Perfect Porterhouse Steak: For a classic steak experience, learn the foolproof way to ensure every bite of this amazing steak is juicy and flavorful.
Flat Iron Pan Seared Steak: A quick and tasty alternative to using the grill: pan searing to perfection. I'll show you how to do it in this post.
Grilled Beer Can Chicken: Imagine a whole chicken, moist and flavorful, without any beer at all. This is a grilling delight guaranteed to deliver a tender, juicy bird every time.
- 3 Ingredient Steak Marinade: Pair this marinade with flank steak, skirt steak (or bavette, if you live abroad). It's bright aromatics bring out the best beef flavors!
Grilled Steak Florentine (Bistecca Fiorentina)
This is the exact Steak Florentine recipe that they use in the rolling hills of Tuscany in Italy. It's tender, juicy and different than most other steak recipes. You've gotta try this if you are low carb or keto!
Ingredients
For the Lemon Vinaigrette
- 2 Tablespoons Lemon Juice
- ¼ Cup Olive Oil
- 1 Pinch Kosher Salt
For the Bistecca Fiorentina
- 2 Lbs Ribeye Steaks
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
- ½ Cup Parmesan Cheese, Shredded
- 2 Cups Arugula
Instructions
For the Lemon Vinaigrette
- Add the lemon juice, olive oil and salt to a bowl. Mix vigorously with a fork until emulsified. Set aside.
For the Bistecca Fiorentina
- Season the steaks (there should be 2 steaks approximately 1 Lb each) with the salt and pepper well in advance of cooking them. At least 2 hours up to 24 hours if possible.
- Remove the steaks from the refrigerator 1 hour before cooking to allow to come to room temperature.
- Preheat your grill on high heat.
- When the grill is hot, add the steaks to the grill. Rotate 90 degrees after approximately 2 minutes.
- Flip the steaks and rotate again after 2 minutes. If your grill is very hot, you will have a steak cooked to "Rare Plus" after approximately 8 minutes on the grill.
- Remove the steaks from the grill and allow to rest.
- While the steaks are resting, shave the parmesan with a microplane.
- Place the steak on a bed of arugula.
- Spoon 1-2 tablespoons of the vinaigrette onto each steak. Sprinkle half of the grated parmesan cheese on each steak.
- Slice each steak and serve family style. Keep the vinaigrette and any extra parmesan at the table.
Notes
FOR THE BEST RESULTS:
This recipe shows 4 servings with 2 steaks simply because each steak will provide two 8 ounce 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 more degrees.
SUBSTITUTION AND ALTERNATE FLAVORS:
If you don't have ribeye steaks, go ahead and use a strip. If you are substituting with strip steaks, the serving size and cook times may vary.
Looking for a little more flavor? Combine ¼ cup of mayonnaise with 1 tablespoon of Dijon style mustard. Mix well and use as a dipping sauce for the steak. It's amazing.
HOW TO SERVE AND STORE:
The steak should rest after it has been grilled. I rest my meat on a wooden cutting board covered with foil. After resting the meat, slice and lay on the bed of arugula.
If there are leftovers, they should be brought to room temperature before storing in the refrigerator. I would toss any leftover arugula as it will get soggy in the fridge.
To reheat your leftover steak, add it to an appropriately sized skillet. Add in 1 or 2 tablespoons of water and cover with a lid. Cook, flipping once, until heated through.
Nutrition Information
Yield
4Serving Size
gAmount Per Serving Calories 780Total Fat 59gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 35gCholesterol 184mgSodium 640mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 0gProtein 60g
This website provides approximate nutrition data and information for convenience and as a courtesy only.
