Beef Italian

Bistecca with profumo del chianti (beef steak with scent of chianti)

Name: Bistecca with profumo del chianti (beef steak with scent of chianti)
Yield: 4
Cuisine: /italian
Ingredients: 2 lemons, halved; 1 x 1.2kg tomahawk steak (from butcher‘s – substitute 4-6 rib-eye steaks, bone in), at room temperature; 2 tbs extra virgin olive oil, plus extra to serve; Roast potatoes (optional), to serve; 1 tbs whole black peppercorns; 1 tbs each picked rosemary, sage and thyme leaves; 3 bay leaves, stalks removed; 1 tsp fennel seeds, toasted; 4 juniper berries

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by Guy Grossi

Aug 08, 2018

This rich cut of beef serves 4 as part of a shared meal, but be quick! It won't last long.

2 lemons, halved
1 x 1.2kg tomahawk steak (from butcher‘s – substitute 4-6 rib-eye steaks, bone in), at room temperature
2 tbs extra virgin olive oil, plus extra to serve
Roast potatoes (optional), to serve

Profumo del chianti

1 tbs whole black peppercorns
1 tbs each picked rosemary, sage and thyme leaves
3 bay leaves, stalks removed
1 tsp fennel seeds, toasted
4 juniper berries

Method

1.

Preheat oven to 180°C. Grease a baking tray and line with baking paper.
2.

For the Profumo del Chianti, place all ingredients and 1 tbs salt flakes in a spice grinder or small food processor and whiz until fine (spice blend can be stored, in an airtight container, for up to 1 week). Heat a heavy-based chargrill pan or barbecue to high heat. Grill lemons, cut-side down, for 3 minutes or until grill marks appear, then set aside.
3.

Rub the steak all over with oil and 1 1/2 tbs Profumo di Chianti. Grill steak for 7 minutes each side (cooking time varies with smaller rib-eye steaks), then transfer to prepared tray and roast for 10 minutes for rare, or until cooked to your liking. Cover loosely with foil and stand for 10 minutes to rest.
4.

Serve steak thicky sliced, drizzled with extra oil alongside charred lemons and roast potatoes, if using.