Cooking Steak – Fiorentina Style
Today we are cooking steak Fiorentina style. Instead of using sirloin we are however using pork neck steak. The idea is to take the Fiorentina cooking concept which focuses on keeping the ingredients to a minimum, and applying it to our pork steak. This way you can really taste the meat flavours.
- one pork neck steak per person
- high quality extra virgin olive oil
- 4 whole artichockes per person
- 6/8 Leccina black olives per person
- one garlic clove
- salt and pepper
- a bowl of mixed lettuce
First start by pat drying each side of the steak with a paper towel.
Next, drizzle a little olive oil and massage it in the steak using your hands. The Novello olive oil made from Coratina olives is especially suitable for this recipe as it elevates the meat flavours in an exquisite way.
Heat the pan and wait a few minutes until it is very hot.
Then you can put the meat in the pan and start cooking your steak. You want to cook it for roughly 6 minutes on each side.
Once the steak it’s done, serve it on the plate and season with salt and pepper.
In the same pan, you used for cooking the steak, throw in the chopped garlic and the artichockes and olives. Drizzle a little olive oil and toss for a few minutes until slightly brown.
Take off the heat, and serve in a bowl along with the steak and the salad. For the salad, I just drizzled the same olive oil and seasoned with salt and pepper.
You can recreate this same recipe using the exact cut normally used for the Fiorentina, which is the beef T bone. And you can also accompany all of this with some garlic crostini using a rustic bread and this garlic pate. If you have a non stick pan or better a grill pan, we suggest using that for cooking steak.