Bistecca alla Fiorentina

Australian Gourmet Traveller fast Italian main course recipe for bistecca alla Fiorentina
Bistecca alla Fiorentina

Bistecca alla Fiorentina

Chris Court

The chop of all chops, enjoy this classic Italian dish shared at the table. We’ve used black Angus in place of the traditional chianina calf.


Tomato and rocket salad



1.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.
2.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.
3.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.

Drink Suggestion: Chianti Classico. Drink suggestion by Max Allen


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