Bistecca Florentine (Steak Florentine) with Caponata
1 hour 20 min serves 2-4
Bistecca Florentine (Steak Florentine) with Caponata
This traditional Steak Florentine comes together in minutes and pairs beautifully with our summer side dishes of capanota and grilled broccoli. Inspired by the ingredients of Sicily, this Italian capanota is a side dish powerhouse. Super healthy, it is also vegan/vegetarian. Serve it warm, room temp or cold, it also freezes beautifully. Toast the pine nuts just before serving and top with any fresh herbs that you have on hand.
Ingredients:
- 2 10 OZ Pre Ribeye or NYS Steaks
- 2 Garlic cloves, mashed
- 1/2 t fresh rosemary, minced
- 1/2 t fresh thyme, minced
- 2 lemons, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 T olive oil, divided
- 1 t kosher salt
- Coarse finishing salt, we love Maldon!
Caponata:
- 1 large purple eggplant, peeled and diced in to 1/2 inch cubes
- 1/4 C olive oil, divided
- 4 cloves garlic, mashed
- 3 stalks celery, trimmed and diced
- 1 medium sweet onion, peeled and diced
- 4 C canned diced tomatoes with juice
- 1/3 C green olives pitted and corsely chopped
- 1/2 C golden raisins
- 2 T capers, drained
- 1 T tomato paste
- 1 t dried oregano
- 2 T red wine vinegar
- 1 T honey
- 1 t kosher salt
- 1/4 t cayenne pepper, or to taste
- 1/2 C pine nuts, lightly toasted (see recipe notes)
- 1 T fresh Italian parsley, minced
- Remove steaks from package and blot dry with paper towel. Place on a baking sheet with a wire insert rack.
- Rub each steak with 1/2 t olive oil, sprinkle chopped herbs and salt over both sides of the steaks. Allow to sit at room temperature for 30 minutes.
- If you have kitchen twine, tie rosemary and thyme sprigs together like a little mop. If you don’t have twine you can grasp the herb bunch with your fingers and hold together to baste the steaks.
- Preheat oven to 275 F and heat grill to medium high.
- Brush cut lemons with a little olive oil.
- Place steaks in preheated oven and cook for 15 minutes.
- While steaks are in the oven, sear lemon halves on the grill until nicely charred, about 6 to 7 minutes, set aside.
- Brush the herb mop with a little olive oil. Remove the steaks from the oven and baste with the herbs. Place, basted side down, on the hot grill and and cook for 2 minutes. Baste the other side, flipping the steak every 2 minutes, and basting with each turn, for a total of 8 minutes for medium rare.
- Remove to a platter and squeeze grilled lemon over hot steaks. Sprinkle with course salt, serve with herb sprigs and remaining charred lemon.
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To Make the Capponata: Heat 2 T of the olive oil in a large pan over medium heat. Add eggplant and cook, stirring until it starts to soften and lightly browned, about 5 to 7 minutes. Remove from pan and set aside.
Add another 2 T olive oil to the same pan and cook garlic, onion, and celery until they begin to soften, about 5 minutes.
Return eggplant to the pan, add tomatoes, olives, raisins, capers, tomato paste, oregano, vinegar, honey, salt, and cayenne. Stir to combine and bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.
When ready to serve, place pine nuts in a non stick pan and turn heat to medium low. Toast the pine nuts until lightly browned and fragrant, about 6 to 7 minutes, gently shaking the pan about every minute, keep an eye on the pan, pine nuts can burn quickly. Remove toasted pine nuts to a plate to cool.
When ready to serve place caponata in a large, shallow bowl, sprinkle with toasted pine nuts and parsley. Serve warm, room temperature or chilled. Leftovers will keep in the refrigerator for 1 week, or frozen for 2 months.
Amount per 160
-
160g
1 serving
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300kcal
Calories
-
27.73g
Protein
-
707g
Sodium
-
.1g
Fiber
-
19.58g
Fat
-
3.84g
Carbohydrates
-
.32g
Sugar
Nutrition is for Florentine steak only, and is approximate, data retrieved from happyforks.com