dinner

Bistecca alla Fiorentina with Rosemary Roasted Potatoes and Sautéed Greens

Name: Bistecca alla Fiorentina with Rosemary Roasted Potatoes and Sautéed Greens
Ingredients: 32 oz (907 g) Porterhouse steak (Bistecca alla Fiorentina cut); 1.5 lb (680 g) Yukon Gold potatoes, cut into 1-inch cubes; 3 tbsp (45 ml) Extra virgin olive oil; 2 tbsp Fresh rosemary, chopped; 4 cloves Garlic cloves, minced; 6 oz (170 g) Mixed greens (e.g., arugula, spinach, radicchio); 1/2 lemon Lemon, for juice; 1 tsp Sea salt; 1 tsp Black pepper, freshly ground

Nutrition

1041

kcal

Calories

Protein

Carbs

Fat

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Ingredients(9)

Porterhouse steak (Bistecca alla Fiorentina cut)32 oz (907 g)

Yukon Gold potatoes, cut into 1-inch cubes1.5 lb (680 g)

Extra virgin olive oil3 tbsp (45 ml)

Fresh rosemary, chopped2 tbsp

Garlic cloves, minced4 cloves

Mixed greens (e.g., arugula, spinach, radicchio)6 oz (170 g)

Lemon, for juice1/2 lemon

Sea salt1 tsp

Black pepper, freshly ground1 tsp

Instructions

Prepare the potatoes: Preheat your oven to 400°F (200°C).

In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, chopped rosemary, minced garlic, salt, and pepper. Ensure they are evenly coated.

Spread the potatoes in a single layer on a baking sheet. Roast for 30-40 minutes, or until tender and golden brown, flipping halfway through.

Prepare the steak: While the potatoes roast, bring the porterhouse steak to room temperature for at least 30 minutes.

Season the steak generously on both sides with salt and freshly ground black pepper.

Heat a grill or a cast-iron skillet over high heat until very hot. Add the remaining 1 tablespoon of olive oil to the skillet if using.

Sear the steak for 4-5 minutes per side for medium-rare (internal temperature of 130-135°F or 54-57°C), adjusting time for desired doneness. For a porterhouse, cook the larger fillet side first.

Let the steak rest for 10-15 minutes on a cutting board, tented loosely with foil, before slicing against the grain.

Prepare the greens: While the steak rests, toss the mixed greens with a squeeze of fresh lemon juice and a pinch of salt and pepper.

Serve: Arrange the roasted potatoes and dressed greens alongside the sliced Bistecca alla Fiorentina. Drizzle any resting juices from the steak over the meat.