Fiorentina Sashi Beef Finlandese

Method

1. Remove the steak from the fridge two hours before cooking to let it come to room temperature.
2. Pat dry the steak with paper towels to remove excess blood.
3. Insert a probe thermometer into the thickest part of the steak.
4. Preheat oven to 70°C static. Place the steak on a wire rack over a tray and cook until internal temperature reaches 50°C (about 2 hours).
5. Meanwhile, prepare side dishes: boil potatoes until tender, then cut and fry in a pan with butter, garlic, sage, rosemary, and salt.
6. Prepare a salad with bell peppers and red onion: slice thinly, leave undressed to keep crunchy.
7. Prepare a salad with cucumber and radish: slice, dress with yogurt, olive oil, salt and pepper.
8. Clean the pumpkin and slice; clean the leeks and leave whole. Grill them together with the steak.
9. When the steak reaches 50°C internal, remove from oven. Pat dry again, brush with olive oil and season with salt.
10. Heat the gas barbecue to high temperature. Place the steak on the grill and sear 2 minutes per side, turning to get a crust. Also grill the pumpkin and leeks.
11. Remove the steak from the barbecue, let it rest briefly. Then carve: remove the fillet and sirloin from the bone, slice against the grain.
12. Serve with the side dishes.