Rib-eye of Canadian Prime Beef alla Fiorentina

November 21, 2008

4 beef rib-eye steaks (each 150 g), fat trimmed and silverskin removed
30 mL aged balsamic vinegar
5 mL sherry vinegar
60 mL extra-virgin olive oil
12 g chopped mixed herbs (rosemary, sage, thyme) (about 60 mL)
1.25 mL chopped garlic
200 g arugula micro greens
16 Sun Gold cherry tomatoes
60 mL lemon-shallot-honey vinaigrette (recipe available in Cioppino's cookbook)
40 g shaved Parmesan cheese
50 mL red wine sauce (recipe available in Cioppino's cookbook), warm

Instead of serving the traditional beef alla Fiorentina, or porterhouse steak, I use rib-eye, which is more service- and customer-friendly because it is a smaller cut. Just like the classic, the meat is marinated and served rare. Serve this steak with cannellini bean ragout (recipe available in Cioppino's cookbook) and sautéed borccolini.

Place steaks in a glass or stainless steel container. Drizzle wit balsamic and sherry vinegars and olive oil, then sprinkle with mixed herbs, garlic and black pepper on both sides. Allow steaks to marinate at room temperature for 45 minutes to 1 hour.

Preheat a barbecue to high. Remove steaks from marinade (discard marinade) and season with salt. Cook for 8 minutes per side for rare (or 10 to 12 minutes per side for medium rare). Remove the steaks from the grill and allow to rest. Cut each steak into six slices.

Place arugula, cherry tomatoes and vinaigrette in a medium bowl and toss well to combie.

To serve, place six slices of steak onto each of four serving plates. Drizzle red wine sauce on and around the meat. Place four tomatoes around the meat, then top each steak with the arugula salad. Finish with a sprinkling of the shaved Parmesan.

Serves 4.
Preparation time: 30 minutes + 1 hour to marinate steaks
Suggested wine: Roccato 1997, Rocca delle Macie, IGT, Tuscany, Italy

 

Cookbook available at Cioppino's and Barbara Jo's Books to Cooks.

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