Bistecca Fiorentina with asparagus
There are certain guidelines for the bistecca Fiorentina, a meat lover’s dream from Tuscany. The Chianina cattle raised in the region was the traditional choice; we’ve opted for dry-aged Black Angus. The weight usually ranges from 1kg-1.5kg for each steak, which should be roughly three fingers in thickness. Serve it with a simple salad or baby potatoes cooked in foil on the barbecue, or both.
2 dry aged T-bone steaks (1kg each), at room temperature
Olive oil, for brushing
4 bunches asparagus
Oregano and anchovy sauce
⅓ cup (1 bunch) oregano, torn coarsely
6 anchovy fillets
4 tbsp extra-virgin olive oil
Juice of 1 lemon
Brush the steaks with oil and grill the narrow fat-fringed edges over medium-high until golden and caramelised, 6 mins, then place flat and cook each side until goldenbrown, 8 mins each side for medium-rare).
Set aside to rest loosely tented in foil for 10-12 mins.
Meanwhile, brush asparagus with olive oil and grill, turning occasionally, until just charred, 4-5 mins.
Season to taste.
For oregano and anchovy sauce, pound oregano and ½ tsp sea salt into coarse paste with a mortar and pestle, then add anchovies and pound to break up.
Stir in olive oil and lemon juice and season to taste.
Slice steaks, drizzle with oregano and anchovy sauce and serve with asparagus.