Dinner · Italian · 20 min
Bistecca alla Fiorentina with Rosemary Roasted Potatoes and Sautéed Greens
- Calories
- 1041
- Protein
- 73g
- Carbs
- 84g
- Fat
- 49g
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
Method
- 01Prepare the potatoes: Preheat your oven to 400°F (200°C).
- 02In 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.
- 03Spread the potatoes in a single layer on a baking sheet. Roast for 30-40 minutes, or until tender and golden brown, flipping halfway through.
- 04Prepare the steak: While the potatoes roast, bring the porterhouse steak to room temperature for at least 30 minutes.
- 05Season the steak generously on both sides with salt and freshly ground black pepper.
- 06Heat 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.
- 07Sear 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.
- 08Let the steak rest for 10-15 minutes on a cutting board, tented loosely with foil, before slicing against the grain.
- 09Prepare the greens: While the steak rests, toss the mixed greens with a squeeze of fresh lemon juice and a pinch of salt and pepper.
- 10Serve: Arrange the roasted potatoes and dressed greens alongside the sliced Bistecca alla Fiorentina. Drizzle any resting juices from the steak over the meat.
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