Tagliata Alla Fiorentina Recipes

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.

Steps:

• Combine the oil, garlic, parsley, thyme and rosemary leaves in a food processor. Pulse to finely chop. Pour half the oil-herb marinade over the steaks in a large dish and marinate the steaks 2 hours and up to 24 hours, refrigerated.
• Preheat a cast-iron pan or outdoor grill for a medium-high heat. Remove the steaks from the marinade, wipe off excess and sprinkle with coarse salt and black pepper. Place the steaks in the pan or over the hottest area of the grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).
• Cook the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking. Allow 4 to 5 minutes per side for medium-rare. After turning the steaks to the second side, brush on some of the remaining oil-herb marinade for added flavor. After cooking to desired doneness, remove the steaks from the grill and allow them to rest for 5 minutes.
• Drizzle the arugula with oil and balsamic vinegar in a large bowl. Shave Parmesan over top (about 1/2 cup), toss and place equal portions on each of 4 plates.
• Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads. Sprinkle with salt and pepper.
• Squeeze a little lemon juice over the steaks, drizzle with some olive oil and serve.

Steps:

• Heat a wood burning grill to medium-high flame.
• Season the steak with only freshly ground black pepper, and cook for about 6 minutes on each side for a rare cut and about 8 for a medium rare.
• Remove the steak from the grill, place on a large wood cutting board and season with salt, you can also add more pepper if you'd like.
• Slice the steak into 3/4-inch slices and place them on top of some arugula and you're good to go.