ItalianTuscan
Bistecca Alla Fiorentina with Aventador Beef
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic Florentine T-bone steak from the Aventador breed, grilled over wood fire and served with roasted pumpkin and tomato bruschetta.
- Difficulty
- medium
Ingredients
9 items- Bistecca Alla Fiorentina Di Razza AventadorAbout 1.2-1.5 kg T-bone steak
- Olive OilFor brushing
- SaltTo taste
- Zucca MantovanaSliced, for grilling
- Spring OnionA few, for grilling
- Stale BreadA few slices, for bruschetta
- Pomodoro Di Belmonte O Cuore Di BueSliced, for topping bread
- Tropea Red OnionSliced
- Mentuccia FrescaFresh leaves
Method
- Remove the steak from the refrigerator at least one hour before cooking to bring it to room temperature.
- Prepare a wood-fired barbecue: load wood and let it burn for about 30 minutes until you have embers.
- Lightly brush the steak with olive oil.
- Place the steak on the grill, managing the heat by adjusting the distance from the coals.
- Grill the steak on both sides until a nice crust forms, cooking to medium-rare (check by touch).
- Meanwhile, grill slices of pumpkin and spring onions until tender.
- For bruschetta: grill slices of stale bread on the edge of the grill, then top with slices of tomato, red onion, salt, and fresh mint.
- When the steak is done, let it rest for about 3 minutes, wrapped in aluminum foil.
- Slice the steak and serve with the grilled vegetables and bruschetta.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
