The word for steak in Italian is “fiori.” The bistecca alla Fiorentine, is an Italian beef prepared by siring a veal or ox, along with the special preparation, which makes it one of the favorite dishes of Tuscan cooking. It’s a medium cut containing the finest bone, to be roasted or grilled on the spit or over the open fire, with a sufficient degree of “oglobin” cooking inside.
It is a wonderful cut of steak that is full of flavor and good health. It is one of the most popular steaks available in the United States and Europe. With its pleasing taste and unique appearance, diners will find this a steak that is well worth the effort.
Florentine steak is best enjoyed when it is marinated in either seasoned olive oil or lemon juice. Marinating it will make it more tender and the flavors will penetrate into the steak. This will make diners think that the steak was dipped in wine. A drizzle of olive oil added to the steak before it is served will enhance the taste of it. Lemon juice will give it a unique scent that will leave diners asking for more.
There are variations of this dish throughout Italy, but the original is to use a small piece of lamb, and marinate it along with fresh herbs and a small onion along with bay leaves, fresh herbs, garlic, parsley, oregano, thyme and Rosemary. This is then prepared and grated with a medium-ground grinder. The bistecca fiorentina is then cooked at low temperature and served with thick bread, and served either hot or cold.
This dish can be enjoyed at lunch as well as dinner. During lunch you can serve it with sliced cucumbers, roasted potatoes and cooked tomatoes, or sliced zucchini along with it. For dinner, you can prepare it with sliced mushrooms along with it. You may even add chopped dill and dried pepper to give it a unique taste.
The preparation of this steak is rather simple. The meat is cut into several thin slices and laid out on a bistecca. The fire is lit and the slices are placed on top of it. At the same time, a mixture of butter, olive oil and fresh Italian herbs such as oregano, Rosemary, garlic, chopped dill and thyme is mixed in. The fire is slowly brought to a boil and when done, the steak is cooked thoroughly.
As an added extra, chopped tomatoes, red onions and basil are also adding to the bistecca to make it more appetizing. When the meat is completely cooked, it is then removed from the bistecca and allowed to rest for a few minutes. It is now ready to serve. You can garnish the meat with additional ingredients to make it more appealing.
A typical serving of what is Florentine steak is just one half to a medium slice. In some restaurants, a second piece is also served beside the first slice. This serves to enhance the flavor of the steak and balances it. The smaller serving size is perfect to allow individuals to share it amongst themselves.
In most cases, the bistecca is served with a red sauce. This is typically tomato-based. It is highly seasoned and typically contains a lot of onions, capers, olives and parsley. The sauce is typically served alongside the steak. It gives it a delicious flavor that goes well with both eggs and sunny side up breads.
When diners are offered a choice, they tend to choose the meat over the vegetables. Florentine beef is well-known for its meaty taste. The rareness of this cut of meat lends itself to expert cooking techniques that enable chefs to offer diners a piece of meat that they will surely enjoy. Florentine steak is a fine choice for those looking to enjoy Italian delicacies that are made with top-quality ingredients.
A bistecca can also be called a “ticcelletta”. This cut of meat is considered a thin cut of meat with medium-to-thin texture. It is a good cut of meat that can easily be cooked in different ways. The bistecca can be seasoned with different herbs to add flavor to it.
A bistecca is best prepared when it is cold and has been sitting for a while. This will help seal in the flavors inside the bistecca. It is best to be rested for about half an hour. Any leftover meat can be trimmed away before serving. When it is time to serve, place the bistecca on a plate and allow diners to help themselves. This will help clean up a table quickly and makes eating a much faster process.