The Perfect Bistecca Fiorentina
Curiously, the Italian word bistecca is actually borrowed from the English "beef steak." Pellegrino Artusi has a recipe for bistecca fiorentina in his 1891 cookbook, which is still – as with all of Artusi's recipes – the classic way to cook a real bistecca. He rightly describes which cut of meat is used to those who may be unfamiliar to the Tuscan specialty and points out that this "excellent dish" may not be widespread throughout the newly formed peninsula because in many places the butchers were still butchering only older, working animals. In fact, the provenance of abistecca fiorentina determines how genuine it is. The realbistecca fiorentina comes from an ancient Tuscan breed, one of the world's largest, the Chianina cow. These lean, tall, perfectly white creatures were once traditionally used as working animals for their size
Herb and Balsamic Steak Kebabs
Ingredients
- 2 large garlic cloves, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- juice of 1/2 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon each dried oregano, basil, and thyme
- 1 1/2 pounds sirloin steak, cubed
- 1 red pepper, cut in 1-inch pieces
- 1 green pepper, cut in 1-inch pieces
- 1 red onion, cut in 1-inch pieces
- 8 bamboo skewers
Instructions
- Preheat oven to 450 degrees.
- In a small bowl, combine the garlic, balsamic vinegar, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, soy sauce, oregano, basil, and thyme. Place the steak in a large resealable bag and add all but 2 - 3 tablespoons of the marinade. Set reserved marinade aside. Let the steak marinate in the refrigerator for 2 - 6 hours.
- Thread meat alternately with the peppers
Balsamic Herb Steak and Red Onion Salad
Are you a steak lover who struggles with eating salad? Then we have the perfect recipe for you! This recipe combines the savory taste of steak with the freshness of salad to help you get your daily dose of protein and healthy vegetables. You can even increase the savory taste of this recipe with our Oregano Balsamic.
Ingredients
- 2 large red onions cut in ¼ inch slices
- ½ cup balsamic vinegar
- 2 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon pepper
- 1 cup olive oil
- 1 skirt steak, about 1½ pounds
- about ½ cup crumbled blue cheese