This is my version of a traditional Italian dish called Bistecca Fiorentina. I have left out the traditional ingredients of aged parmesan and fried capers and have substituted Rosé Balsamic Glaze for aged balsamic. The glaze has a crisp fresh taste that compliments the beef well without the additional saltiness of the capers and cheese.
Balsamic Glaze is one of my favorite condiments. I keep a jar of it at home at all times and use it for everything from sandwiches and steaks to leg of lamb. It is simple to make. The only precaution is that it does not burn. The trick is a long, slow reduction, first of the wine then of the wine and vinegar combined.
- 1 cup Rosé
- 1 cup balsamic vinegar
In a small sauce pan (heavy bottomed) add the wine and reduce it over medium heat to ¼ cup. Add the balsamic and reduce over medium heat until it starts to thicken. Reduce the heat to low and continue to reduce until it has a good gloss and a consistency of warm honey. You should have in the end no more than ¼ cup of final glaze. This is very flavorful and goes a long way. Allow to cool and place in a wide mouth jar. This can store this in the refrigerator for several weeks. Allow it to reach room temperature before using. Drizzle with a spoon over your favorite foods.
- 2 ½ lb New York steak (or other cut of beef), cut into 3 steaks
- 2 T fresh herbs (oregano, parsley, thyme)
- 1/3 c excellent extra virgin olive oil
- To taste coarse sea salt
- To taste black pepper, freshly ground
- 3 bunch spinach, baby preferred
Trim all fat off the outside of the meat. Sprinkle all sides generously with coarse salt, pepper and herbs. Drizzle with 2T olive oil, gently turning the steaks so they are coated with the olive oil.
Pre-heat your grill to medium heat and grill the steaks for 3 minutes, then turn the steaks 90 degrees to make “hash” marks and cook for 3-5 minutes longer. Flip the steaks and cook for an additional 5 minutes or more until they are medium rare.
For a perfect medium rare, I cook the steaks on one side until I see the moisture start to bead up on the top of the steak. Once I turn them over, I then look for this on the 2nd side. When this happens, the steaks are done.
While the steaks rest for a few minutes, toss the spinach with 2T olive oil, and add a little salt and pepper. Place a mound of this on each plate.
Slice each steak on the bias so that there are 10 slices from each steak. Place 5 of these slices of warm beef on top of the spinach on each plate. Drizzle with the remaining olive oil and a generous amount of Rosé Balsamic Glaze.
Serve immediately with warm potato salad and corn.