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Lunch / Dinner

Rib-Eye Steak alla Fiorentina

Bistecca alla Fiorentina is one of the most celebrated dishes in Tuscany. It's also one of the simplest. After grilling, be sure to rest the steaks in the oil and herb mixture, flipping every minute or so for the most flavor.

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Ingredients

FOR THE SHALLOTS, BOIL:

FOR THE STEAK, COMBINE:

GRILL:

Instructions

Preheat grill to medium-high. Brush grill grate with oil.

For the shallots, boil orange juice and vinegar in a saucepan. Off heat, stir in shallots and salt; season with pepper. Cover saucepan and let sit until shallots are pickled, at least 15 minutes or as long as overnight.

For the steak, combine oil, mint, basil, garlic, and zest in a shallow dish; season with salt and pepper.

Grill steaks, covered, about 5 minutes per side for medium. Transfer steaks to oil mixture, tent with foil, and let rest 5 minutes. Flip steaks to coat them in oil mixture; serve with pickled shallots.

Blotting the steak's surface allows the seasonings to adhere and ensures a better sear on the grill.

Blotting the steak's surface allows the seasonings to adhere and ensures a better sear on the grill.

Generously season steaks with salt and pepper. They need more than most cooks generally apply.

Generously season steaks with salt and pepper. They need more than most cooks generally apply.

Nutritional Facts

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