Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1095
- Total Fat
- 67
- Saturated Fat
- 28
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 28
- Protein
- 80
- Cholesterol
- 234
- Sodium
- 1677
- Total: 2 hr 20 min
- Prep: 30 min
- Inactive: 1 hr 30 min
- Cook: 20 min
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
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
Special equipment:
1 cup almond or cherry wood chips, soaked for 30 minutes- 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.