Rib-Eye alla Fiorentina (Bistecca alla Fiorentia) with Orange Pickled Shallots
Bistecca alla Fiorentia is one of the most celebrated dishes in Tuscany. A Porterhouse cut of beef is most traditional, but I chose a Rib-Eye steak as great alternative choice, because it has a lot of marbling. These beautifully grilled steaks with olive oil, herbs of fresh basil and mint, and orange zest is irresistible. The simple orange pickled shallots makes a flavorful condiment to the beef.
Ingredients
FOR THE PICKLED SHALLOTS:
- 1/2 cup fresh orange juice
- 1/2 cup white wine vinegar
- 1 tsp kosher salt
- 1-1 ⁄2 cups very thinly sliced shallots about 4 large
- Black pepper to taste
FOR THE STEAK:
- 2 rib-eye steaks* 1-1/2 inch thick/3 pound total, trimmed and seasoned with salt & black pepper; You can use a porterhouse cut of steak if you wish
- 3/4 cup extra-virgin olive oil
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. chopped fresh basil
- 1 tsp. minced garlic
- Minced zest of 1 orange
- Salt and black pepper to taste
Instructions
- Preheat grill to medium high (we used our Weber grill and briquettes).
- Brush grill grate with oil.
- Bring the steaks to room temperature for about 30 minutes, so that it grills more evenly.
For the shallots:
- Boil the orange juice and vinegar in a saucepan. Off heat, stir in shallots, 1 tsp salt; season with pepper, cover and let sit until pickled, at least 15 minutes or as long as overnight.
For the steak:
- Combine oil, mint, basil, garlic and zest in a shallow dish; season with salt and pepper.
- Grill steaks, covered, about 5 minutes per side for medium.
- Transfer steaks to oil mixture, tent with foil and let rest 5 minutes. then flip to coat steaks in oil mixture.
- Serve steaks with pickled shallots.
- NOTE: Rare = 115f - 120F/ Medium Rare = 125F - 130F/ Medium = 135F - 140F
Notes
Recipe source: Cuisine at Home (June 2011 issue)