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Grilled Florentine Steak With Salt, Anchovy, and Olive-Oil Rub
LIDIA BASTIANICH
of
Felidia and Becco
Serves eight.
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 debone 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.
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