Over-the-Coals Bistecca Fiorentina

Name: Over-the-Coals Bistecca Fiorentina
Yield: serves 4 as a main course
Ingredients: 1 (2-pound) porterhouse or T-bone steak, 2 inches thick; Kosher salt and freshly ground black pepper; 1 teaspoon dried thyme; 2 1/2 cups arugula leaves; 1 clove garlic, minced; 2 tablespoons olive oil, plus more for drizzling (optional); Juice of 1 lemon; Coarse sea salt or smoked or citrus salt for garnish (see page 187); Shavings of Parmesan cheese

January 24, 2012

In this campfire version of an Italian classic, the steak is cooked on the coals, though bistecca fiorentina is traditionally cooked on a grill over the coals. Of course you can make it on a very hot grill or griddle pan if you choose, but it’s fun to watch your steak cook directly on the coals. Choose the best steak you can afford. Add a side of creamy White Tuscan Beans with Sausage (page 119) and you’ve got a magnificent yet simple meal. Buon appetito!

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