This is a very simple preparation, a favorite on the menus of trattorie or restaurants when a bistecca Fiorentina is a bit too much but customers still crave a good steak. Like the bistecca, this is always cooked rare or, at the most, medium-rare in Florence. Served with a scattering of fresh rocket (arugula) and shaved parmesan, this {Tagliata Di Manzo} Seared Florentine Steak recipe is a meal on its own. Don’t forget some good crusty bread to mop up the juices.

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

{Tagliata Di Manzo} Seared Florentine Steak Recipe

I have mentioned before that I lived in Florence for a while, so I obviously had to include this {Tagliata Di Manzo} Seared Florentine Steak recipe.

5 from 2 votes

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Prep Time 20

Resting Time 1

Total Time 1 20

Course Dinner, Lunch, Main

Cuisine Italian

Servings servings

Calories 278 kcal

Ingredients

800 g (1lb 12oz) rump (sirloin) or rib-eye (bone-in) steak about 4 cm (1½ in) thick
1 sprig fresh rosemary
125 ml (4 fl oz/ 1/2 cup) extra-virgin olive oil
1 handful rocket baby arugula to serve
Parmigiano Reggiano cheese to serve

Instructions

Remove the meat from the refrigerator 1 hour before cooking to bring it up to room temperature. Bash the rosemary with the palm of your hand on the chopping board to release the essential oil, and drop in the olive oil in a small jug or bowl and let infuse for 1 hour.
Heat a chargrill pan to maximum heat. Season the meat with salt and brush over some of the rosemary-infused oil. When the pan begins to smoke, turn down the heat just a little and immediately place the steak in the pan.
Cook for 4 minutes on each side, turning every 2 minutes, then cook for a further 2 minutes on the bone side, holding the steak upright with a pair of tongs. Transfer the meat to a plate, pour over the rest of the rosemary-infused oil and cover with aluminum foil to rest for 4 to 6 minutes.
Slice the meat into 1.5 cm (1/2-inch) thick pieces, season with freshly ground pepper and serve topped with fresh rocket, shaved parmesan and the oily juices left over from resting the meat.

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Nutrition

Serving: 1servingCalories: 278kcalCarbohydrates: 0.2gProtein: 0.1gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gSodium: 2mgPotassium: 19mgFiber: 0.1gSugar: 0.1gVitamin A: 119IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg

Keyword Fiorentina, Florence steak, grilled steak recipe, Italian steak

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Emiko Davies

Australian/Japanese food writer and blogger, Emiko Davies, has lived in Tuscany since 2005. With a background in Fine Art, photography and Art History, she began a blog devoted to traditional and historical regional Italian cuisine in 2010. She has written about Italian cuisine for the Sydney Morning Herald, Melbourne's The Age, The Guardian, Saveur Magazine, and writes extensively (in Italian) for Corriere della Sera's food website, Cucina Corriere. She is a long-time contributor and columnist for Food52 and has recorded a number of podcasts about Italian recipes for SBS Radio (Australia). Florentine: The True Cuisine of Florence, published by Hardie Grant Books (March 2016), is her first cookbook.

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