Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola

Total Time:
2 hr 20 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons canola oil, plus more drizzling
  • 2 tablespoons olive, plus more drizzling
  • 8 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh rosemary
  • 2 porterhouse steaks, about 2 pounds each and 1 1/2-inches thick
  • Kosher salt and freshly ground black pepper
  • Balsamic-Rosemary Steak Sauce, recipe follows
  • 2 heads Treviso
  • Balsamic vinegar, for drizzling
  • 4 ounces crumbled gorgonzola
  • Fresh parsley leaves, for garnish
  • Special equipment: 1 cup almond or cherry wood chips, soaked for 30 minutes
  • Balsamic-Rosemary Steak Sauce:
  • 1 cup balsamic vinegar
  • 1 clove garlic, smashed
  • 1 sprig fresh rosemary
  • 3 large red bell peppers, grilled, peeled, seeded and diced
  • 2 tablespoons honey
  • 2 tablespoons prepared horseradish
  • 1 tablespoon molasses
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
Directions
  • Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.

  • Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.

  • While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves.

Balsamic-Rosemary Steak Sauce:
  • Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.

  • Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired. Yield: 3 cups.


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