Bistecca Alla Florentine With Balsamic Rosemary Steak Sauce And Grilled Treviso With Gorgonzola Food

BISTECCA ALLA FLORENTINE WITH BALSAMIC-ROSEMARY STEAK SAUCE AND GRILLED TREVISO WITH GORGONZOLA

Steps:

• Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.
• Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.
• While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves.
• Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.
• Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired.
• Yield: 3 cups.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA

Steps:

• Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
• Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
• Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
• Use a hot, clean, oiled grill and grill the steaks for about 5 to 6 minutes on each side for medium rare.
• The fillet will cook a little faster than the strip loin. Move the steaks frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
• When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
• Serve and enjoy!