Bursting with the richness of Italian flavours, this recipe is based on the Bistecca Alla Fiorentina of Italy. It makes use of a thick cut of T-bone or porterhouse steak.
For optimum flavour, freshness and nutrition, you may opt for free-range beef from a local grass-fed butcher. You can also easily adjust the amount of steak you need depending on how many people are joining you for dinner.
Tuscan beef steaks go well with almost anything. Aside from roasted vegetables, you can pair them with creamy polenta, pasta, and grilled artichokes.
The secret is in the ingredients
When shopping for this recipe, make sure you use high-quality ingredients only, including the salt and cracked black pepper, olive oil and fresh produce.
Think locally cultivated plump and juicy tomatoes, firm and shiny zucchini and capsicums, fresh herbs and orange-fleshed (or other colours) sweet potatoes. The flavours of all these ingredients will combine to create a dish that’s true to its delicious Italian roots.
If you don’t have a barbecue flat plate, you can use a thick cast iron pan. Just make sure it’s really hot to yield the best results when you start grilling or pan-frying the steaks.
Tuscan beef steak is a protein-packed, rich and tasty meat dish, so it’s best paired with something lighter and not as flavourful to keep the taste perfectly balanced.
The fresh produce you pair it with serves as a perfect complement for this wonderful dish. With the zucchini, capsicums, sweet potatoes and tomatoes, you achieve wonderfully harmonious flavours and optimum nutrition as these ingredients are chockful of vitamins and minerals.
Other tasty alternatives
Although this recipe uses steaks, you can also use the marinade on pork chops, chicken, fish and thin cuts of meat. For a vegetarian take on this dish, you can try using tofu or tempeh as meat substitutes. Simply adjust the amount of salt according to your preference, or you can add more herbs to achieve a more robust flavour.
As for the veggies, you are limited only by your imagination!
You can enjoy your free-range beef steak (or any other choice of meat) with mushrooms, potatoes, French beans, corn, carrots, and other fresh produce you enjoy.
- 4 x 200 gram Porterhouse steaks
- 3 tablespoon Olive oil (garlic infused)
- 2 tablespoon Fresh rosemary (finally chopped)
- 2 medium Zucchini (sliced thinly lengthways)
- 2 medium Red capsicums (quartered)
- 1 medium Sweet potato (sliced thinly into rounds)
- 2 large Tomatoes slice (thickly into rounds)
- Salt and cracked black pepper (to taste)
- Cover steaks with 2 tbsp of garlic infused olive oil, chopped rosemary and season with salt and pepper.
- Preheat the barbecue flat-plate or char-grill to hot and cook the vegetables for a few minutes on each side or until cooked through using one half of the barbecue. On the other side of the barbecue add the steaks and grill for 2 – 3 minutes per side or cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.
- Combine olive oil, lemon juice, parsley as season to taste.
- Pile vegetables on serving plates and drizzle with dressing. Trim cooked steaks of any excess fat and slice steaks thinly against the grain and place on top of the vegetables to serve.
Start with the meat
Tuscan beef steaks with char-grilled vegetables is a wonderfully versatile dish you can prepare using your choice of meat and vegetables (and other sides).
However, it’s best to only get your meat from a local grass-fed or free-range butcher that supplies fresh, high-quality meats.
At Church Street Butcher, we provide the freshest, healthiest free-range meat obtained responsibly.
So, whether you’re looking for beef for this recipe or any other, you can be assured that you’re making an ethical and healthful choice.
Visit us on Church Street, or order your meat online for free delivery to Brighton and the surrounding Bayside suburbs on orders over $80.