Nearly every Tuscan home cook is an expert at Bistecca alla Fiorentina, a classic Florentine steak that calls for only a few ingredients. The steak is traditionally from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices, and grilled over red-hot coals or wood fire. It’s ideally served very rare or 'al sangue', as it's a crime to overcook such a high-quality cut of meat. Purchased from a local Macelleria and cut to our desired thickness, we seasoned the bistecca with salt, pepper and fresh rosemary, and set it aside to relax as we prepared the wood fire in the outdoor pizza oven. Meanwhile we poured ourselves a glass of prosecco, nibbled on some pecorino and played our traditional twilight match of bocce in the front garden, as we waited for the wood fire to reach the perfect heat. Set on a standing grill and placed over the red hot embers, the Bistecca alla Fiorentina is grilled over high heat until the steak is nicely seared and the meat is still quite rare, then garnished with local Umbrian olive oil. Sliced off the bone and served with lovely roast potatoes and a luscious full bodied Umbrian Rosso di Montefalco by Cantine Giorgio Lungarotti, the bistecca was nothing short of exceptional, enjoyed outdoors under the stars on a beautiful summer evening.
Each evening at cocktail hour we enjoyed a game of bocce in the garden, keeping score each night during our month at our villa in Umbria
The upper dining area overlooking the Umbrian hills and bocce garden
A few lumps of Pecorino and a glass of Prosecco sustained us during our nightly bocce tournament
Roses in bloom
The fire was roaring in the pizza oven and ready for the Steak Fiorentina to be grilled over red hot embers on a low grill rack
Cooked for 3-5 minutes per side then set bone-side up for another minute,
as Fiorentina-style steak is always served al sangue - very rare
Grilled to juicy perfection
Slicing the steak and prized tenderloin off the bone
Perfectly pink, thick and juicy
Roasted Umbrian potatoes with fresh rosemary from the garden
A luscious full bodied Umbrian Rosso di Montefalco by Lungarotti
Dining outdoors on a beautiful summer evening
Bistecca alla Fiorentina
Serves 2
1 well-aged bone-in Bistecca alla Fiorentina, cut between 2-3-inches thick
1 bunch fresh rosemary
2 tbsp extra virgin olive oil
2 tsp Maldon salt & freshly ground black pepper, to taste
Massage about half a tablespoon or more of coarse salt to the top of the steak. Prepare a charcoal or wood fire to cook the steak. When the charcoal or wood embers are red-hot, place the steak onto a flat roasting rack with bone portion towards the rear of the grill and cook for about 3-5 minutes. Turn the steak over and cook second side for another 3-5 minutes. To finish, set the steak up on the bone side and cook for another minute. Meat should be seared and crisp on the exterior and red, almost raw at the very centre by the bone.
When the steak is done, remove it from the grill and allow it to stand for 5 minutes, so that the juices are retained when the meat is sliced. Carve off the fillet and steak before slicing into portions. To serve, drizzle with extra virgin olive oil and garnish with additional salt and freshly ground pepper to taste.
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