Insalata Bistecca Food

MIXED SALAD (INSALATA MISTA)

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

BISTECCA ALL FIORENTINA

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. 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 every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

INSALATA BISTECCA

Steps:

• Place steak in a preheated hot broiler about 4 inches from the flame.
• Cook about 3 minutes on each side, depending on the thickness of the steak.
• Steak should be on the rare side.
• Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
• While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
• Slice the mushrooms thinly with a sharp knife.
• Cut the green onions, discarding the green tops, into paper-thin rings.
• Cut the tomatoes into ½-inch dice.
• When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
• If the slices are particularly long, cut them in half crosswise.
• Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
• Make the dressing-combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
• Beat with a whisk and pour over the steak salad mixture.
• Toss gently and serve on lettuce leaves.