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Fiorentina steak
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Total Time:
1 hour 10 minutes
Try this luxurious Bistecca alla Fiorentina, a tender T-bone steak cooked to juicy medium-rare perfection in a pan. Served with golden crispy potatoes and zesty salsa verde, this meal is a delight for four.
Ingredients:
  • 1 kg T-bone steak 5cm thick
  • 1 kg red-skinned potatoes
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • 1 bunch of fresh mint (30g)
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 1 bunch of fresh basil (30g)
  • 2 tablespoons capers in brine
  • 2 gherkins
  • 2 anchovy fillets in oil from sustainable sources
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
Instructions:
  • Bring steak to room temperature. Wash potatoes, cut into 3cm chunks, and parboil with garlic in boiling salted water for 8 minutes. Trim steak fat to 1cm thick and set aside. Render fat in cold pan over medium-high heat, then add potatoes and garlic. Cook until golden and crisp, adding rosemary in last 2 minutes. Flip steak fat edge down in separate hot pan for 6 minutes until dark golden. Heat bone edge for 6 minutes. Cook steak on each flat side for 6 minutes (8 minutes for medium-rare). Rest steak, pour pan juices over potatoes. Make salsa verde in a food processor. Carve and season steak at the table, serve with potatoes and salsa verde. Squeeze sweet garlic from skins and enjoy.

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