Mohamed Shili This classic Italian steak recipe is full of rich, bold flavors! Juicy porterhouse steaks are marinated with rosemary and garlic, grilled to perfection, and drizzled with a tangy balsamic rosemary sauce. The grilled Treviso with crumbled gorgonzola adds a delicious balance of smoky and creamy flavors. A restaurant-quality meal that’s easy to make at home!
Ingredients Needed:
- 2 tablespoons canola oil, plus more drizzling
- 2 tablespoons olive, plus more drizzling
- 8 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh rosemary
- 2 porterhouse steaks, about 2 pounds each and 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- Balsamic-Rosemary Steak Sauce, recipe follows
- 2 heads Treviso
- Balsamic vinegar, for drizzling
- 4 ounces of crumbled gorgonzola
- Fresh parsley leaves, for garnish
Balsamic-Rosemary Steak Sauce:
- 1 cup balsamic vinegar
- 1 clove garlic, smashed
- 1 sprig of fresh rosemary
- 3 large red bell peppers, grilled, peeled, seeded and diced
- 2 tablespoons honey
- 2 tablespoons prepared horseradish
- 1 tablespoon molasses
- 1 tablespoon red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
How To Make Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola?
- Marinate the Steaks: In a large dish, mix canola oil, olive oil, garlic, and rosemary. Coat the steaks in the marinade, cover, and refrigerate for at least 1 hour (or up to 12 hours). Let them sit at room temperature for 30 minutes before cooking.
- Make the Balsamic-Rosemary Sauce: In a small saucepan, bring balsamic vinegar, garlic, and rosemary to a boil. Cook until reduced by half (about 10 minutes), then remove the rosemary and let it cool. In a blender, blend roasted bell peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce, salt, and pepper with some of the cooled balsamic mixture. Blend until smooth, then adjust the seasoning to taste.
- Grill the Steaks: Heat a grill to high. If using a charcoal grill, add soaked wood chips for extra flavor. If using a gas grill, place the chips in a smoker box. Remove steaks from the marinade, pat dry, and season generously with salt and pepper. Grill for 5-6 minutes per side for medium-rare. Drizzle with balsamic-rosemary sauce and let rest for 5 minutes before slicing.
- Grill the Treviso: While the steaks are cooking, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred and just softened. Transfer to a serving platter, drizzle with balsamic vinegar and olive oil, and top with crumbled gorgonzola.
- Assemble and Serve: Arrange the grilled Treviso on a platter, place the sliced steak on top, and drizzle everything with more balsamic rosemary sauce. Garnish with fresh parsley and serve immediately!
Recipe Tips:
- Let the Steaks Rest Before Grilling: After taking the steaks out of the fridge, let them sit at room temperature for 30 minutes. This helps them cook evenly and stay juicy.
- Pat the Steaks Dry Before Grilling: After marinating, use a paper towel to dry the steaks. This helps them get a nice crust when grilled instead of steaming.
- Grill on High Heat for a Perfect Crust: Make sure your grill is very hot before adding the steaks. A hot grill gives the meat a beautiful char while keeping the inside tender and juicy.
- Use a Meat Thermometer for Accuracy: For perfect doneness, use a thermometer. Medium-rare is (54-57°C). Take the steaks off the grill a few degrees early, as they will keep cooking while resting.
- Slice the Steak Against the Grain: When serving, always cut the steak against the grain (the lines in the meat). This makes each bite more tender and easy to chew.
How To Store & Reheat Leftovers?
- Refrigerate: Let the steak and Treviso cool down first. Then, store them in separate airtight containers in the fridge. They will stay fresh for up to 3 days.
- Freeze: You can freeze the steak, but not the Treviso. Wrap the steak well and keep it in a freezer-safe bag for up to 3 months.
- Reheat: Heat a pan over medium heat and add a little oil. Sear the steak for about 2 minutes on each side until warmed through. This method keeps the steak flavorful with a good texture.
Nutrition Facts:
- Calories: 650 kcal
- Total Fat: 45g
- Saturated Fat: 15g
- Cholesterol: 140mg
- Sodium: 900mg
- Potassium: 850mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 9g
- Protein: 48g
Try More Bobby Flay Recipes:
- Flank Steak With Balsamic Barbecue Sauce
- Roasted Vegetable Meatloaf with Balsamic Glaze
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola
Description
This classic Italian steak recipe is full of rich, bold flavors! Juicy porterhouse steaks are marinated with rosemary and garlic, grilled to perfection, and drizzled with a tangy balsamic rosemary sauce. The grilled Treviso with crumbled gorgonzola adds a delicious balance of smoky and creamy flavors. A restaurant-quality meal that’s easy to make at home!
Ingredients
Balsamic-Rosemary Steak Sauce:
Instructions
- Marinate the Steaks: In a large dish, mix canola oil, olive oil, garlic, and rosemary. Coat the steaks in the marinade, cover, and refrigerate for at least 1 hour (or up to 12 hours). Let them sit at room temperature for 30 minutes before cooking.
- Make the Balsamic-Rosemary Sauce: In a small saucepan, bring balsamic vinegar, garlic, and rosemary to a boil. Cook until reduced by half (about 10 minutes), then remove the rosemary and let it cool. In a blender, blend roasted bell peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce, salt, and pepper with some of the cooled balsamic mixture. Blend until smooth, then adjust the seasoning to taste.
- Grill the Steaks: Heat a grill to high. If using a charcoal grill, add soaked wood chips for extra flavor. If using a gas grill, place the chips in a smoker box. Remove steaks from the marinade, pat dry, and season generously with salt and pepper. Grill for 5-6 minutes per side for medium-rare. Drizzle with balsamic-rosemary sauce and let rest for 5 minutes before slicing.
- Grill the Treviso: While the steaks are cooking, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred and just softened. Transfer to a serving platter, drizzle with balsamic vinegar and olive oil, and top with crumbled gorgonzola.
- Assemble and Serve: Arrange the grilled Treviso on a platter, place the sliced steak on top, and drizzle everything with more balsamic rosemary sauce. Garnish with fresh parsley and serve immediately!
Notes
- Let the Steaks Rest Before Grilling: After taking the steaks out of the fridge, let them sit at room temperature for 30 minutes. This helps them cook evenly and stay juicy.
- Pat the Steaks Dry Before Grilling: After marinating, use a paper towel to dry the steaks. This helps them get a nice crust when grilled instead of steaming.
- Grill on High Heat for a Perfect Crust: Make sure your grill is very hot before adding the steaks. A hot grill gives the meat a beautiful char while keeping the inside tender and juicy.
- Use a Meat Thermometer for Accuracy: For perfect doneness, use a thermometer. Medium-rare is (54-57°C). Take the steaks off the grill a few degrees early, as they will keep cooking while resting.
- Slice the Steak Against the Grain: When serving, always cut the steak against the grain (the lines in the meat). This makes each bite more tender and easy to chew.