Bistecca alla Fiorentina
Florentine-Style Steak with Broccoli Raab
Prepared with porterhouse steak, the Bistecca all Fiorentina is a classic in Tuscan cuisine. At the winery we grill our Bistecca over grapevines. If you have yet to grill over grapevines, then you are missing out on the best smoking medium to be paired with wine. Unlike oak, hickory and popular fruitwoods, grapevine smoke has a softer aroma.
Serves 6 / Total Time:
Grill the Steaks
- Remove steaks from refrigerator 1 hour before you plan to grill them to bring them to room temperature. This helps to cook the steaks evenly.
- Fire your grill to high. If using a home or wood oven, heat to 550°F.
- When the grill is hot, brush each steak with the olive oil. Sprinkle with sea salt and pepper, rubbing deeply into the meat.
- Place steaks on the grill and cook 6 minutes per side for medium-rare, or until desired doneness. Once grilled, let the steaks rest on a platter before cutting into them.
Make the Broccoli Raab
- Pour olive oil into a large casserole dish and place in the pre-heated oven for 5 minutes to heat oil. Add the shallots, stir well and place back into the oven for a few minutes.
- Once the shallots have begun to brown lightly on the sides, gently stir in the anchovies and chili flakes.
- Add the broccoli raab and toss well. Pour in the chicken stock and place back into the oven for a few more minutes or until the broccoli raab is tender.
Assemble the Bistecca
- Cut into the Bistecca, removing both the New York strip and filet mignon from the bone. Slice each cut of meat into strips. Place the T-bone on a serving platter and arrange the slices of New York strip and filet mignon like they are naturally on the bone. Drizzle extra virgin olive oil over the entire steak and squeeze some lemon juice on top.
- Place the broccoli raab on the platter with the steak, and garnish with toasted walnuts.