Grilled Florentine Steak With Salt,
Anchovy, and Olive-Oil Rub
Source: Lidia Bastianich of Felidia and Becco
6 anchovy fillets
4 tablespoons fine sea salt
2 tablespoons fresh rosemary leaves, chopped
1/4 cup extra-virgin olive oil
3-to-4 pound bistecca alla Fiorentina (see note below)
Work the anchovies with the salt and rosemary in a mortar and pestle, adding oil
slowly, until they form a coarse paste.
Heat a grill (wood-burning preferred), and when it's very hot, lay the steaks
over it. Grill the steaks on one side for 8 minutes, then turn and cook for an
additional 6 minutes. Remove the steak and brush the anchovy paste on both sides
generously. Allow the meat to stand for about 2 minutes, until the anchovy paste
has melted into the meat. Then de-bone the fillet and sirloin and cut into
1/2-inch slices against the grain, keeping the meat in position. Return the
fillet and sirloin slices to the bone and serve family-style.
Note: Bistecca alla Fiorentina is a specific cut of baby beef (vitellone) -- the
T-bone with the chop and loin meat attached. To cook properly, it must be at
least 2 and 1/2 inches thick, about 3 to 4 pounds; therefore, a substantial
portion usually serves 6 or more.