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Bistecca alla Fiorentina - Steak

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Created by cooking with nonna, Date Added: Sunday, 18 November 2012
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 1 Users Voted

Bistecca alla Fiorentina - When you travel to Tuscany, this steak is a must! your social media marketing partner
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Difficulty Level
  • 1 Chianina Steak - 2 Lbs, about 1 1/2" thick (T-Bone steak is a substitute)
  • 1/2 Cup white wine
  • 4 Tbs EV olive oil
  • Juice of 1 lemon
  • Salt & pepper
  • Sprig of fresh rosemary
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  • Prepare your hot coals or a good barbeque grill. Bring to high temperature.
  • In a cup, mix the white wine, EV olive oil and lemon juice.
  • Add a generous amount of salt & pepper. Mix well.
  • Place the steak on the file and cook each side for 2 minutes.
  • With the rosemary sprig, brush both sides of the steak with wine mix.
  • Cook for an additional 5-6 minutes.
  • Slice and serve.

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The Chianina is an Italian breed of cattle, formerly principally a draught breed, now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. The famous Bistecca alla Fiorentina is produced from its meat. One of the oldest breeds of cattle, the Chianina originates in the area of the Valdichiana, from which it takes its name, and the middle Tiber valley. Chianina cattle have been raised in the Italian regions of Tuscany, Umbria and Lazio for at least 2200 years.

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Review by paige1and2 , Tuesday, 13 August 2013 vote imagevote imagevote imagevote image
I have made Bistecca alla Fiorentina several times Rosella, but truly want to try the real deal in Florence some day! I have it posted on my blog if you ever would like to see how my steak turned out. Thanks for sharing your recipe too! Brava! your social media marketing partner