BISTECA ALLA FIORENTINA | Ciao Toscana com Uiara Araújo

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Pinto beans are often more affordable and widely available.

T-bone steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Flank steak is a more budget-friendly option with good flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical choice for cooking.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the cost of wine.

Travel to Florence, Tuscany to explore the region's history and culture.

Purchase ingredients at the Central Market in Florence.

Prepare 1 kg of Bisteca Fiorentina, ensuring it has a piece of filet mignon, ribeye, and a bit of sirloin.

Salt the beef on both sides and let it rest to absorb the salt and reach room temperature.

Prepare the garnish by seasoning cherry tomatoes with salt, pepper, and olive oil, adding fresh rosemary and garlic.

Place the seasoned tomatoes in a preheated oven at 200-250°C until cooked and aromatic.

Make gremolata by finely chopping parsley and mixing it with grated garlic, lemon zest, and olive oil, adding a pinch of salt.

Heat a grill or a thick-bottomed cast iron skillet until very hot.

Sear the Bisteca Fiorentina for about 5 minutes on each side to achieve a nice crust while keeping the inside pink.

Let the steak rest for about 10 minutes to allow the juices to redistribute.

Serve the steak with gremolata or a drizzle of pure olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens