Monday, November 17, 2008

Bistecca Fiorentina (Florentine Steak)

If God had wanted us to be a vegetarians, he wouldn't have made steak taste so good. Nothing shows someone you love them like steak. Or rather, I'll love anyone who feeds me a good, medium rare juicy cut of beef. : )


2 rib eye (Delmonico) steaks
Olive oil
1 head garlic

Freshly ground black pepper

1 lemon
Parmesan cheese (either shaved, or shave your own using a vegetable peeler)
Arugula or spinach

Mince garlic and sprinkle 1/2 over steaks. Drizzle olive oil until steaks are well-covered. Grind pepper over steaks. Flip steaks and cover the other sides. Seal in Ziploc bag and let marinate for a minimum of 12 hours.

Turn grill to high for 10-15 minutes to warm up. Lightly salt both sides of steaks. Grill steak for 4 minutes, then flip and grill on other side for 4 minutes. This will cook the steaks to a juicy medium-rare. Let sit at least 5 minutes before cutting, as the steak will re-absorb its juices. If it is cut right away, all of the juiciness will flow onto the plate.

Cut lemon into 6 wedges. Place steaks on top of washed arugula. Shave Parmesan into curls on top of steak and greens. Squeeze lemons on top of everything. The sweetness of the steak is cut by the bitterness of the greens and the tart lemon.

Serve with a good, crusty bread like ciabatta. In Boston, a great ciabatta is sold in the South End at Las Ventas. It's less than 3 dollars and seriously the best I have found to date.

A nice, dry red wine such as an Argentine Malbec or Chilean Cabernet Sauvignon makes this meal heaven.

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