Hubs birthday was this weekend and to celebrate he asked for his favorite Tuscan meal, Bistecca alla Fiorentina. Easy breezy!
The Florentine-style steak is featured on menus of almost every restaurant in Florence. Those that know how to prepare it well know the secret to a mouthwatering, cut-like-butter, flavorful piece of meat: Chianina beef. The huge white oxen are raised in the Val di Chiana, near Arezzo. These animals are so large, they can produce a steak reaching 6 pounds!
Finding Chianina beef in the United States is a little more complicated, so I asked my butcher for a thick cut of Porterhouse steak. I know, I know! Such an expensive cut of meat! Why not a less expensive T-bone? Simply because, it's closer to a Chianina steak. Besides, it was hub's birthday and a Porterhouse is far cheaper than the new set of golf clubs and the racey sports car he'd also like to have!
The meat is prepared simply: a little olive oil, salt and pepper (I add a little garlic, too.). Place it on a hot grill and cook to your desired doneness.
In our house, Bistecca alla Fiorentina is not complete without a side of arrosto patate (roasted potatoes). Toss diced potatoes with olive oil, salt, pepper and rosemary. Spread them on a baking sheet and bake in a 475° oven until brown and tender.
The meal was complimented with a good bottle of Chianti, of course. Nothing more was needed. Hubs was happy, and I think he even forgot about turning a year older -- at least for a few mouthwatering moments!
