Italian Grill - Mario Batali [47]
Place the steak on the grill, cover the grill, and cook until the meat is well charred on the first side, 10 to 12 minutes. Turn and cook for 10 to 12 minutes on the second side, or until the internal temperature registers 120°F. Fiorentina is traditionally served rare; for medium-rare, cook until the center registers 125°F. Transfer to a carving board and let rest, uncovered, for 10 to 15 minutes.
Meanwhile, in a large heavy pot, heat the remaining 3 tablespoons olive oil over medium-high heat until very hot. Add the garlic and cook, stirring, just until golden. Add a few big handfuls of the spinach, sprinkle lightly with salt, and cook, stirring or turning with tongs, just until wilted. Add the remaining spinach in batches, lightly seasoning each batch and stirring or turning just until wilted. Remove from the heat and add the lemon zest, juice, and salt and pepper to taste.
Carve the fillet and the strip steak from the bone and slice the meat. Divide the steak among four plates, drizzle with olive oil, and sprinkle with coarse salt. Place the spinach next to the steak and serve immediately.
The Fiorentina, a big thick T-bone steak grilled and served rare, is one of the glories of Tuscan cooking. You will probably have to special-order the steak, which will be well worth it—and if you happen to have access to prime beef, now is the time to splurge. (For a different take on this dish, see Tuna Like Fiorentina, page 116.) Classic Tuscan beans would be nice with this—as would classic American potato salad.
TAGLIATA
OF BONE-IN RIB EYE WITH ARUGULA
SERVES 4
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon hot red pepper flakes
¼ cup porcini mushroom powder (see page 21)
5 garlic cloves, minced
¼ cup extra-virgin olive oil, plus about 1 tablespoon
One 3- to 3½-pound bone-in rib-eye steak, about 3 inches thick
3 cups trimmed arugula, washed and spun dry
Fine sea salt
Great extra-virgin olive oil for drizzling
Balsamic vinegar for drizzling
IN A SMALL BOWL, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, and ¼ cup olive oil and stir well to form a thick paste with the consistency of wet sand.
Rub the paste all over the steak, coating it evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Place the steak on a plate and let come to room temperature.
Preheat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).
Put the steak on the hottest part of the grill, cover, and cook, turning every 6 to 8 minutes, for about 25 minutes for medium-rare; the internal temperature should be 125°F. Transfer to a carving board and let rest for 15 minutes.
Meanwhile, dress the arugula with about 1 tablespoon olive oil and season with sea salt to taste.
Slice the meat against the grain into ½-inch- thick pieces. Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar, and top with the arugula. Serve immediately.
Rib eye is the steak they eat in Italy when they can’t find the T-bone for Fiorentina. (The word tagliata merely refers to the fact that the steak is served sliced rather than whole.) The sugar in the spice crust helps develop the char and “steakhouse” crust you want, and the porcini powder adds an immeasurable earthy component. Make this for a celebration dinner.
BEEF BRACIOLE
“PINWHEEL-STYLE”
SERVES 6
2 garlic cloves, finely minced
4 scallions, thinly sliced
¼ cup chopped fresh Italian parsley
4 ounces thinly sliced salami, cut into ¼-inch-wide matchsticks
8 ounces Italian Fontina, cut into ¼-inch cubes
½ cup freshly grated Parmigiano-Reggiano
½ cup toasted bread crumbs
¼ cup plus 3 tablespoons extra-virgin