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Bistecca Fiorentina with asparagus

Australian Gourmet Traveller recipe for bistecca Fiorentina with asparagus.

By Lisa Featherby
  • 25 mins preparation
  • 30 mins cooking plus resting
  • Serves 6 - 8
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Bistecca Fiorentina with asparagus
There are certain guidelines for the bistecca Fiorentina, a meat lover's dream from Tuscany. The Chianina cattle raised in the region was the traditional choice; we've opted for dry-aged Black Angus. The weight usually ranges from 1kg-1.5kg for each steak, which should be roughly three fingers in thickness. Serve it with a simple salad or baby potatoes cooked in foil on the barbecue, or both.


  • 2 dry aged T-bone steaks (1kg each), brought to room temperature
  • For brushing: olive oil
  • 4 bunches asparagus
Oregano and anchovy sauce
  • 1/3 cup (1 bunch) oregano, torn coarsely
  • 6 anchovy fillets
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of 1 lemon


  • 1
    Brush the steaks with oil and grill the narrow fat-fringed edges over medium-high until golden and caramelised (6 minutes), then place flat and cook each side until golden-brown (8 minutes each side for medium-rare). Set aside to rest loosely tented in foil for 10-12 minutes.
  • 2
    Meanwhile, brush asparagus with olive oil and grill, turning occasionally, until just charred (4-5 minutes). Season to taste.
  • 3
    For oregano and anchovy sauce, pound oregano and ½ tsp sea salt into coarse paste with a mortar and pestle, then add anchovies and pound to break up. Stir in olive oil and lemon juice and season to taste.
  • 4
    Slice steaks, drizzle with oregano and anchovy sauce and serve with asparagus.


Drink Suggestion: The best Chianti you can afford. Drink suggestion by Max Allen