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. Rib-Eye steak is a great alternative, because it has a lot of marbling. These beautifully grilled steaks with olive oil, herbs of fresh basil and mint, and orange zest is so flavorful. The simple orange pickled shallots makes a flavorful condiment to the beef.
Course Beef, main
Cuisine Grilling, Italian
Keyword Rib-Eye alla Fiorentina with Orange Pickled Shallots
Prep Time 45 minutesminutes
Cook Time 53 minutesminutes
Total Time 1 hourhour38 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Ingredients
FOR THE PICKLED SHALLOTS:
1/2cupfresh orange juice
1/2cupwhite wine vinegar
1tspkosher salt
1-1⁄2 cups very thinly sliced shallotsabout 4 large
Black pepper to taste
FOR THE STEAK:
2rib-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
3/4cupextra-virgin olive oil
2Tbsp.chopped fresh mint
2Tbsp.chopped fresh basil
1tsp.minced garlic
1orangezested and minced
Salt and black pepperto 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
NOTE: Rare = 115f - 120F/ Medium Rare = 125F - 130F/ Medium = 135F - 140FRecipe source:Cuisine at Home (June 2011 issue)