273 SMITH ST. FITZROY VIC. 3065

Mon-Fri.  9am — 7pm

Sat. 9am — 6pm

Sun.  10am — 5pm

Comments

BISTECCA ALLA FIORENTINA

Comments

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

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.