Tuscan-Style Steak, also known as Bistecca Alla Fiorentina (Florentine Steak) is a great dish for the summer grilling season. What makes this recipe unique is the addition of fresh rosemary. In some recipes, when grilling, rosemary sprigs are used as a brush for grilling the steaks. I like to marinate the meat in a marinade of chopped fresh rosemary, garlic and olive oil, and then grill.
Note that for this dish, you can use whatever cut of steak you prefer, be strip steak, squirt steak, rib-eye, Delmonico Steak, porterhouse or even chuck. It all depends on your preference and/or pocketbook.
By the way if, as it sometimes happens, rain spoils your barbeque, you can always pan-fry the steaks. they’ll taste just as good.
4 steaks 14-16 ounces each
3 tablespoons olive oil
4 tablespoons fresh chopped cilantro
3 cloves garlic, peeled and minced
½ teaspoon sea salt (or Himalayan salt) for each steak
Lemon wedges for serving
1, Marinate the steaks in the olive oil, chopped rosemary and garlic overnight in the fridge, or at least for an hour. You can do this by marinating them in a covered bowl or, as I prefer, marinating the steaks in a zip-lock bag.
2. Heat a charcoal grill or gas grill to high. It’s important to have a very hot grill when cooking steak. Rub the meat evenly with ½ teaspoon salt. Grill on hottest part of grill, flipping once, until browned, 4-6 minutes. Cook 4-6 minutes more for medium rare, or until desire doneness. If the outside starts to burn before the steaks are fully cooked, move to the cooler side of the grill until done. Let the steaks rest 5 minutes before serving.
Yield: 4 servings.