Tuscan-style steak with rosemary, garlic and grape molasses
Ben Tish strips steak back to its basics with this delicious, easy steak recipe. The steak is simply cooked over a searing heat, then garnished with a mixture of finely chopped raw garlic, rosemary, lemon zest and a touch of grape or date molasses.
Recipe taken from Mediterra by Ben Tish (Bloomsbury, £26 Hardback) Photography © Kris Kirkham
Ben says: 'A culinary hymn of praise to simplicity, this is my favourite way to cook steak. Fiorentina is traditionally a T-bone or a porterhouse steak – a steak on the bone has more flavour than a boneless one – but a good-quality rib-eye or sirloin steak will work well. The steak must be cut thick as you want the meat beautifully crisp and caramelised on the outside and medium-rare and pink within. This recipe is perfect for cooking on the barbecue, and fried potatoes and a salad are ideal accompaniments. Try my Holiday Chips (page 102) with this for a real treat.'
Ingredients
Metric
Imperial
- 2 T-bone steaks, 1kg each, or porterhouse steaks, or 2 x 600g sirloin or rump steaks, at room temperature
- olive oil, for cooking
- 4 garlic cloves, finely chopped
- 3 sprigs of rosemary, needles picked and finely chopped
- 1 unwaxed lemon, zested and juiced
- 2 tbsp of date molasses, or grape molasses (optional)
- sea salt
- freshly ground black pepper
Equipment
- Barbecue or chargrill pan
Method
Light a barbecue about 30 minutes before you want to cook so the coals turn ashen grey and are at the optimum grilling temperature. Position the grill above the coals so it gets very hot. Alternatively, heat a large ridged, cast-iron griddle pan to maximum
Rub the steaks with oil, then season well and place them on the grill or griddle pan. Cook for 3 minutes on each side, or until nicely caramelised and charred
- 2 T-bone steaks, 1kg each, or porterhouse steaks, or 2 x 600g sirloin or rump steaks, at room temperature
- olive oil, for cooking
- sea salt
- freshly ground black pepper
Now move either the steaks to a cooler spot on the barbecue or turn the heat under the griddle down to medium, and continue cooking for a further 6–7 minutes, turning every minute or so for medium-rare. Add another 3–4 minutes for medium-well
Remove the steaks from the grill and transfer to a tray or rimmed platter and sprinkle over the garlic, rosemary, lemon zest and juice and the molasses, if using. Leave to rest for 10 minutes like this before serving either whole or in the traditional style with the meat cut from the bone, sliced and arranged back against the bone. Serve with the resting juices spooned over and sprinkle with extra salt, if you want
- 4 garlic cloves, finely chopped
- 3 sprigs of rosemary, needles picked and finely chopped
- 1 unwaxed lemon, zested and juiced
- 2 tbsp of date molasses, or grape molasses (optional)
- sea salt
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
