Bistecca alla Fiorentina Recipe
This Marinated Bistecca Fiorentina recipe uses lemon zest as well as lemon juice to flavor the meat. The citrus alongside the herbs gives the meat wonderful flavor!
1 porterhouse steak (1.25 inches thick) The thickness only dictates cooking times.
2 garlic cloves, smashed
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon fresh thyme, chopped
1/2 lemon, grated for the lemon zest
2 tablespoons olive oil
1.5 teaspoons Kosher salt
1/2 lemon, juiced
1 teaspoon freshly ground black pepper
1. On a rimmed plate or baking sheet, rub the steak all over with the smashed garlic.
2. Sprinkle both sides of the steak with rosemary, thyme and lemon zest.
3. Drizzle 1.5 teaspoons olive oil on both sides of the meat and rub the oil into the herb mixture.
4. Let it sit at room temperature of 30-minutes.
5. Preheat grill to 450-550F.
6. Sprinkle the steak on both sides with 1.5 teaspoons salt and 1/2 teaspoon pepper.
7. Grill 8-9 minuets over direct high heat (for medium-rare).
8. Once steak is done, squeeze the lemon juice over the top and let it rest for 10-minutes.
9. Finish with 1/2 teaspoon salt and 1/2 teaspoon pepper.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Typically Bistecca Fiorentina is a heavy steak dish, but our Marinated Bistecca Fiorentina recipe actually keeps the dish light with the addition of the lemon zest and citrus at the end. A good accompaniment to the light lemon flavors would be a Sangiovese. Sangiovese’s have a nice dry cherry flavor which melds well with this meal. Follow the link to our wine review site to find our favorite Sangiovese wines-LetsHaveWine.com