One thing I’ve noticed about American cooks, is that most of us stick to traditional recipes for Thanksgiving. Yet Christmas seems to be fair game! Our Thanksgiving meal is opulent and loaded with classics. Yet by late December, we’ve already had our fill of turkey, baked ham, green bean casserole, sweet potatoes, and pumpkin pie. We want to make a lavish holiday meal for our family and friends, but we’re open to new possibilities. That’s where I come in… I’m the ambassador of possibilities. wink What have you served your family for holiday dinners the last few years? Prime rib? Beef Tenderloin, or possibly pork loin? Do you make some sort of Christmas pasta? I would like to offer a suggestion… Why not go with Italian flavors this year? And by Italian, I mean Tuscan. Let’s impress our loved ones with a giant Bistecca alla Fiorentina (Florentine Steak).
What is Bistecca alla Fiorentina?
Classic Steak Florentine (or Florentine Steak) is a dazzling Tuscan steak recipe involving just a handful of simple ingredients.
Huge thick-cut Porterhouse steaks with glorious marbled fat (from Chianina Beef if possible) Olive oil Salt and black pepper Fresh herbs like rosemary, thyme, or sage
Bistecca alla Fiorentina can be paired with nearly anything: creamy polenta, pasta dishes, grilled or pickled vegetables, and more. However, today’s recipe includes Florentine Steak with Roasted Vegetables and a zesty red pepper Romesco Sauce.
What is Romesco Sauce?
You might be thinking… Wait, Rome isn’t in Tuscany. And you would be right. However, Romesco Sauce is not Roman, Tuscan, or Italian at all. It actually originated in a Spanish province. Yet this simple puree of grilled or roasted piquillo peppers, fresh walnuts, garlic, sherry, and smoked paprika is so similar to a red pesto sauce, it’s the perfect complement to Bistecca alla Fiorentina. However, unlike pesto, it does not contain cheese, keeping this entire recipe dairy free.
Florentine Steak
Florentine Steak is just that… Steaks done Florence-style. Yet today we’re building a holiday platter around the steaks with roasted beets, potatoes, fennel, and brussels sprouts. The platter is served with Romesco Sauce, to enjoy with both the steak and the veggies, and with fresh lemon wedges for acidic pop!
How Do You Cook a Florentine Steak?
How do you make Tuscan Steak like they would in Italy? So glad you asked. Traditionally Bistecca alla Fiorentina is grilled outdoors, over an open flame. However, this time of year you may not want to stand outside, by your grill, in a foot of fluffy snow. Therefore we have provided both grilling and oven-broiling instructions in the recipe below. And believe it or not, the broiled Steak Florentine comes out just as juicy!
Ingredients
For the Roasted Vegetables:
2 pounds mini potatoes 3 large beets (red or golden) 1 1/2 pounds Brussels sprouts 2 large fennel bulbs 1 head garlic 3-4 sprigs fresh rosemary 3 tablespoons olive oil
For the Romesco Sauce:
12 ounce grilled piquillo peppers (jarred, or roasted red peppers) 1 cup shelled walnuts 2 cloves garlic 3 tablespoons dry sherry 1 tablespoon tomato paste 2 teaspoons smoked paprika 1/8-1/4 teaspoon cayenne pepper 2 tablespoons olive oil
For the Florentine Steak:
3 large porterhouse steaks (2 inches thick) 3 tablespoons fresh rosemary, roughly chopped 2 tablespoons olive oil Salt and pepper Lemon wedges
How To Cook Florentine Steak in the Oven
We’ve all heard rumors about how to cook a perfect steak. Some believe this can only be done in a cast iron skillet, while others insist on a charcoal grill. However, I have found the easiest and most fool-proof method of cooking a steak takes place in the oven. Why? The oven offers better consistent heat, from all sides, than a grill or stovetop. Just follow 3 simple steps to make amazing steaks in the oven…
Chef’s Notes
This Bistecca alla Fiorentina would make a fabulous holiday dinner for 6 to 8 people on its own. Florentine Steaks are traditionally grilled, yet this recipe is adapted for winter holiday cooking. If you are willing to stand out in the cold, grill the steaks on high heat for 5 minutes per side. Then lower the heat to medium and grill for another 3 minutes per side. Use this how-to post to determine the doneness of your steaks. Although the steaks are gorgeous whole and uncut, you can stretch your steaks for larger groups, by cutting the meat off the bones and slicing it before placing it on the platter.
How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Make sure to not let the meat stay at room temperature for too long.
What other cut of meat can I use?
I would stick with bone-in porterhouse steaks or T-bone steaks. Boneless steaks don’t have the same appeal for presentation, or flavor from cooking the meat on the bone. Filet mignon, new york strip, ribeye steaks, or sirloin are all great cuts of beef, if you can’t find bone-in steaks. Although, here are a few Italian add-on suggestions to expand your meal!
Green Christmas Risotto Creamy Polenta with Shrimp Pappa al Pomodoro (Chunky Tomato Soup) Fluffy Focaccia Bread Christmas Fettuccine Alfredo Orecchiette with Peas and Bacon Grilled Octopus Brushetta Affogato Cake
Share This Recipe With Friends!
