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Bistecca alla Fiorentina

You'll need

1 (700gm) 30-day, dry-aged black angus T-bone steak 1 bunch of rosemary 2 tbsp high-quality extra-virgin olive oil, plus extra for drizzling   Tomato and rocket salad 600 gm mixed tomatoes 3 tsp sherry vinegar 1½ tbsp high-quality extra-virgin olive oil ½ bunch of rocket, thinly sliced


  • 01
  • Season both sides of steak generously with sea salt and freshly ground black pepper. Place half the rosemary on a plate, top with steak, then cover with remaining rosemary. Drizzle over olive oil, cover with plastic wrap and bring to room temperature.
  • 02
  • Preheat a chargrill pan over high heat. Remove rosemary, reserving, and cook steak, brushing occasionally with reserved rosemary to keep moist, for 5 minutes on each side for medium-rare or until cooked to your liking. Cover with foil and rest for 10 minutes in a warm place. Transfer to a plate, drizzle with oil, season and garnish with reserved rosemary.
  • 03
  • Meanwhile, for salad, slice larger tomatoes and halve smaller ones, combine with vinegar and oil, season to taste and arrange on a platter with rocket and serve with steak.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Drink Suggestion

Chianti Classico.

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