Tuscan Steak With Olive Oil And Lemon Recipes

TUSCAN STEAK WITH OLIVE OIL AND LEMON

Steps:

• Light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and burn until covered with layer of fine gray ash. Build two-level fire by stacking most of the coals on one side of grill and arranging remaining coals in single layer on other side. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use wire brush to scrape grate clean. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above cooking grate for 3 to 4 seconds).
• Meanwhile, sprinkle each side of steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks, uncovered, over hotter part of grill until well-browned on each side, about 2 1/2 minutes per side. (If steaks start to flame, move them to cooler side of fire and/or extinguish flames with squirt bottle). Move steaks to cooler side of grill and continue cooking, turning once, to desired doneness, 5 to 6 minutes more for rare (120 degrees on instant-read thermometer), 6 to 7 minutes for rare medium-rare (125 degrees), 7 to 8 minutes for medium medium-rare (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).
• Transfer steaks to cutting board and let rest 5 minutes. Following illustrations below, cut strip and tenderloin pieces off bones and slice crosswise about 1/2 inch thick. Arrange slices on platter, drizzle with olive oil, and serve immediately with lemon wedges.

TUSCAN RIB-EYE STEAK

Steps:

• For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
• For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
• Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
• Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
• Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
• Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

TUSCAN FLANK STEAK

Steps:

• Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
• Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
• Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
• Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
• Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

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.

TUSCAN STEAK AND SALAD

Steps:

• Whisk together the 5 tblsps olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth.
• Heat the 1 tsp olive oil in a large, cast-iron skillet over medium-high heat until smoking.
• Meanwhile, season the steaks liberally with salt and pepper.
• Lay the steaks in the pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes.
• Using tongs, flip the steaks.
• Reduce the heat to medium.
• Cook 3 to 4 minutes more for rare or 5 to 6 minutes for medium-rare.
• Divide the arugula evenly among 4 individual plates.
• Cut each steak crosswise into thin strips and arrange the steak over the arugula.
• Drizzle any juices that have collected from the meat over the greens.
• Rewhisk the dressing and drizzle it over the steak and greens.
• Sprinkle with the Parmesan and serve immediately.