Well the chicken tacos won the magazine cover contest. But since they have to marinate overnight, that left an opening last night for some really outstanding steak, Florentine style.
In Italy, steak is often served rare, sliced and finished with a drizzle of olive oil, salt and pepper (aka. tagliata). This twist adds fresh herbs and a few drops of balsamic vinegar at the very end. The result is so fresh and flavorful. Serve with some roasted potatoes (which can also be coated in the herbed oil) and a simple arugula salad with shaved Parmsean.
Wine pairing here is a no brainer: make it red, make it big, make it bold.
Florentine-Style Strip Steaks
4 NY strip steaks, trimmed of excess fat (about 8 oz. each)
Kosher salt and coarse ground black pepper
1/4 cup x-virgin olive oil
1 TBS each chopped fresh chives, rosemary, parsley and sage
Balsamic vinegar to taste
- Season steaks generously with salt and pepper. Grill over medium-high heat until desired doneness (about 4 minutes per side for medium-rare).
- Combine oil and herbs on a large platter. Remove steaks from grill and place on platter. Let rest for about 5 minutes, turning to coat in the oil. Drizzle each steak with a little balsamic vinegar before serving.