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Giannino’s Florentine steak
[Jane Whittle]
Take the beef steak out of the refrigerator two hours beforehand, otherwise it will suffer in the cooking. Use a barbecue grill with glowing hot charcoal andno flame. Place the steak on the grill and leave for 5 minutes until a nice crust is formed. Turn it over (without piercing the meat) and repeat on the other side. The steak should be left on the grill just long enough to sear the surface while leaving it rare inside. Season with salt and pepper (freshly ground pepper is best) and serve at once. Serve it up with fresh green salad or cannellini beans dressed with oil. Originally known as the carbonata or ‘cooked over charcoal’, the word bistecca comes from the English ‘beefsteak’ which, apart from its popularity, was chosen for its internationall appeal. The success of a Florentine steak mainly depends on the quality of the meat, though the way it is cooked is equally important. The steak should be one inch thick and come complete with its T bone, tenderloin and fillet.
Recipe kindly offered by
Giannino in San Lorenzo - Restaurant - Rotisserie - Wine Bar
Via Borgo San Lorenzo 33/35/37r 50123 Firenze - Tel. e Fax +055.21220
www.gianninoinflorence.com
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