BISTECCA ALLA FIORENTINA
The much-celebrated, classic and undoubtedly epic Florentine cut of beef with a huge history that you will find on any traditional italian restaurant menu. Ours are 6-week dry aged grain fed O'Connor beef from Gippsland, weighing around 1.2kg each.
INGREDIENTS |
METHOD |
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1 x 1.2kg Bistecca alla Fiorentina sea salt flakes rosemary & sage tied together into a brush extra virgin olive oil cannelini beans lemon wedges |
Generously season your room temperature steak with flaked sea salt and cook on a very hot BBQ or grill for 15-20 minutes, turning every few minutes. Once off the grill, dip a rosemary and sage brush in extra virgin olive oil and generously anoint your meat. Rest at least 10 minutes, then cut against the grain, and arrange meat back on the bone. Serve on a warmed plate with cannellini beans and lemon wedges. |