Bistecca
Fiorentine with Roasted Vegetables
The Wine
Experience Wine Recommendation: Cabernet Sauvignon
Serves
2
This is a traditional Tuscan dish in which steak is seasoned simply
with salt and fresh ground pepper. The meat is usually grilled
over a wood fire and is served rare. You can approximate
this effect by using your own grill, pan roasting or broiling.
We chose to pan roast this steak so that it could cook while
the vegetables finished roasting. It also allows you the
choice of making a quick pan-sauce.
Ingredients:
1 16 oz Choice T-bone steak
olive oil
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1 LB (about 4) red potatoes the size of tangerines
1 medium red onion
1 TBS fresh Oregano, minced, or 2 tsp. dried oregano leaves
Garlic Oil (or plain olive oil)
Salt and fresh ground pepper
•
Preheat the oven to 425
degrees
•
Season both sides if the
steak with salt and fresh ground pepper. Brush with olive
oil. Since this is the only flavoring for the meat be sure
to use a good quality olive oil and fresh ground pepper. Place
in the refrigerator for 10 minutes.
•
Cut the potatoes and peppers
into bit sized chunks. Cut the onion into wedges leaving
the root end intact in order to hold the onion together.
•
Toss the potatoes only in
a bowl with a little garlic or olive oil, salt and pepper, and
1/2 of the oregano. Set a timer for 20 minutes and roast
the potatoes.
•
Toss the peppers and onions
in a little olive oil. Add the remaining oregano and set
aside. When the potatoes have cooked for 20 minutes, add
them to the pan and roast for an additional 10 minutes until they
are tender.
•
During the last 10 minutes
of the vegetable cooking time, heat a large skillet (cast
iron would be preferable) skillet over high heat. When it's
hot, add the steak and cook for 3 to 4 minutes per side depending
upon the desired doneness. When testing this recipe a 3/4
inch thick T-bone was medium rare after 4 minutes per side over
high heat. Judge accordingly.
•
When meat is done remove
from the pan and let rest for 5 minutes before slicing.
Optional
Pan Sauce
Ingredients
1/3 cup red wine
2 TBS minced shallot or onion
2 TBS unsalted butter
Salt and pepper
•
After the steak has finished
cooking remove pan from the heat and let cool down slightly. Add
the onions and cook for 1 or 2 minutes until they begin to sweat.
(Give up their moisture and start to turn translucent)
•
Add the red wine and over
medium heat, reduce the wine until the wine is almost gone. Be
sure you scrape up any of the caramelized meat juices from the
bottom of the pan. You should still be able to see a little moisture
in the pan. (This is called au sec "until dry")
Remove the pan from the heat and add the butter swirling constantly
so that the butter melts but doesn't separate into the milk solids
and the fat.
Tip . Put the butter on the end of a
fork and swirl around the pan until it's melted. Taste and
season with salt and pepper, if needed. Serve immediately over
the meat.
* It's perfectly acceptable to serve the sauce
with the shallots and specs still in the sauce however, if you
prefer a smooth appearance, spoon the sauce through a strainer
as you hold it over the meat.
To Serve:
Place the vegetables on the plate and lay slices of the steak
around. You can also serve individual steaks as well.
