TEMPERATURE FOR MEDIUM STEAK RECIPES

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FIORENTINA STEAK | JAMIE OLIVER RECIPES



Fiorentina steak | Jamie Oliver recipes image

Bistecca alla Fiorentina is the king of all Italian steaks. It’s essentially a fat T-bone or porterhouse steak, which is normally cooked quite blue. It’s delicious, but I prefer it cooked medium-rare. I think it’s important to cook one big steak, which means you can look after it better and build up more flavour and colour on the outside, leaving you with the most delicious, blushing, juicy inside. Traditionally, Fiorentina steak is cooked over hot coals, but I’ve written this to be cooked in a pan so it’s more accessible. With crispy potatoes and salsa verde to complement it, this is an amazing treat-night dinner for four lucky people.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

1 kg T-bone steak 5cm thick
1 kg red-skinned potatoes
1 bulb of garlic
3 sprigs of fresh rosemary
1 bunch of fresh mint (30g)
1 bunch of fresh flat-leaf parsley (30g)
1 bunch of fresh basil (30g)
2 tablespoons capers in brine
2 gherkins
2 anchovy fillets in oil from sustainable sources
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
extra virgin olive oil

Steps:

    1. Get your steak up to room temperature before you cook it. Wash the potatoes and cut into 3cm chunks. Parboil in a pan of boiling salted water with the whole unpeeled garlic cloves for 8 minutes.
    2. Meanwhile, trim the fat on the steak to 1cm thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.
    3. Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.
    4. Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.
    5. I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.

Nutrition Facts : Calories 695 calories, FatContent 43.2 g fat, SaturatedFatContent 10.7 g saturated fat, ProteinContent 30.6 g protein, CarbohydrateContent 46.2 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.9 g salt, FiberContent 3.9 g fibre

GRILLED CHUCK STEAK RECIPE: HOW TO MAKE IT - TASTE OF HOME



Grilled Chuck Steak Recipe: How to Make It - Taste of Home image

The marinade for this grilled chuck steak is equally delicious brushed on beef kabobs. I like it so much better that store-bought varieties. —Jan Briggs, Greenfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 8

4 garlic cloves, minced
1/4 cup olive oil
1 cup red wine vinegar
2/3 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons dried basil
1 boneless beef chuck steak (1-1/2 inches thick and about 3 pounds)

Steps:

  • In a small saucepan, saute garlic in oil for 1-2 minutes over low heat until tender; remove from the heat. Stir in the vinegar, ketchup, Worcestershire sauce, sugar, and basil., Pour 1 cup marinade into a shallow dish; add the meat and turn to coat. Cover and refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. , Grill steak, uncovered, over medium heat until browned on each side. Move steak to indirect side of grill, using a drip pan and grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with marinade.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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