Bistecca Fiorentina

Ingredients

Bistecca Fiorentina:

• 2-inch thick porterhouse steak

Broccolini:

• 2 bunches broccolini
• 1 tbsp olive oil
• 2 cloves garlic, chopped
• Salt

Italian Potato Salad:

• 1 bag fingerling potatoes
• 2 shallots, thinly shaved
• 2 cloves garlic, thinly shaved
• 1/4 cup pitted Kalamata olives
• 2 tbsp fresh parsley
• 4 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• Salt
• Cracked pepper

Directions

For the Bistecca Fiorentina:

1. Cook porterhouse on indirect heat (one side off, one side on).
2. Keep at 225°F with the fat side towards heat.
3. Cook until the internal temperature reaches 115°F.
4. Sear at 500°F.
5. Slice.

For the Broccolini:

1. Steam or blanche for 5 minutes.
2. Grill on high heat with olive oil, chopped garlic, and lightly salt.

For the Italian Potato Salad:

1. Blanch potatoes to 95% cooked.
2. Smash and skillet fry in a cast iron pan for 2 minutes per side with a lightly oiled pan.
3. Remove and place in bowl with light salt.
4. Add shaved onions, garlic, and vinegar in a bowl, mix, and let sit 1 hour.
5. Then add olives, olive oil, and parsley.
6. Add cracked pepper to taste.
7. Serve cold or room temperature.

To Serve:

1. Add Porterhouse, broccolini and Italian potato salad to plate and serve.