Bistecca alla Fiorentina (Florentine Steak) is a Tuscan specialty, consisting of a simple list of ingredients adorning a thick slab of steak on the bone, grilled over a hot fire and served rare.
Place the steaks in a single layer on a baking tray and pat dry with a paper towel. In a small bowl mix the oil, salt, rosemary, black pepper, and garlic powder. Rub the oil on both sides of the steaks. Let stand at room temperature for 30 minutes.
In a small bowl whisk all of the dressing ingredients.
Prepare the grill for direct cooking over high heat (500° to 550°F).
Grill the steaks over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the steak registers 125°F, 8 to 12 minutes for medium rare (or your preferred doneness), turning once or twice. Remove the steaks and let rest indoors, for 3 to 5 minutes. Cut the meat away from the bone and then cut the meat across the grain into thick slices.
In a bowl lightly toss the arugula, about two-thirds of the Parmesan, and the dressing.
Spread the arugula salad on a serving platter. Arrange the meat in the center of the salad. Garnish with the remaining Parmesan shavings and serve with the lemon wedges.
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