Bistecca alla fiorentina

Bistecca alla fiorentina

Total: 1 hr 35 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 650 kcal
, Fat: 46 g
, Carbohydrate: 4 g
, Protein: 50 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bistecca

1 kg T-bone steak
1 tbsp olive oil
1 tsp salt
a little pepper

To serve

2 tbsp lemon juice
2 tbsp olive oil
½ tsp salt
a little pepper
100 g rocket
250 g tomatoes, cut into slices
40 g Parmesan, shaved into thin strips using a peeler
40 g pine nuts, roasted
1 tbsp olive oil
½ tsp sea salt
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How it's done

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Bistecca

Remove the meat from the fridge approx. 1 hr. prior to cooking. Brush the meat with the oil, season.

Charcoal/gas/electric grill

With the lid down, grill the meat over/on a high heat (approx. 250°C) for approx. 6 mins. on each side. Remove the meat from the grill, cover and leave to rest for approx. 10 mins.

To serve

Whisk together the lemon juice and oil, season the dressing. Arrange the rocket and tomatoes on a platter, drizzle with the dressing. Scatter the cheese and pine nuts on top. Carve the meat, place on top, drizzle with the oil, season with salt.

Good to know
Serve with: Bread, cooked cannellini beans with olive oil

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