Name: Bistecca alla Fiorentina Carpaccio-Style Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian cuisine
Ingredients: 1.5 lb porterhouse steak (at least 2 inches thick, at room temperature); 5 oz arugula (fresh); 0.5 cup parmesan cheese (shaved); 2 tbsp capers (drained); 1 pcs lemon (for juice and zest); 4 tbsp extra virgin olive oil (divided, plus more for steak); 0.5 tsp kosher salt (or to taste); 0.25 tsp black pepper (freshly ground, or to taste)

Thinly sliced, ruby-red beef carpaccio is artfully arranged on a bed of peppery arugula, drizzled with olive oil and lemon, and finished with shaved Parmesan cheese.

Prep: 25 min • Cook: 10 min. This elegant salad reimagines the classic Bistecca alla Fiorentina, presenting thinly sliced, perfectly seared rare steak over a bed of peppery arugula. It's elevated with delicate shavings of Parmesan cheese, briny capers, and a bright, zesty lemon vinaigrette, offering a lighter yet incredibly flavorful way to enjoy this iconic Italian beef dish.

Preparation time: 25 min
Cooking time: 10 min
Total time: 35 min
Servings: 4

Instructions

Preparation

1Pat the porterhouse steak dry with paper towels. Season generously with salt and pepper on all sides. Let it rest at room temperature for at least 20 minutes.
2Prepare the vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, the juice of half a lemon, and a pinch of salt and pepper. Set aside.
3Wash and dry the arugula. Shave Parmesan cheese using a vegetable peeler or mandoline.

Cooking

1Heat a heavy-bottomed cast iron skillet or grill pan over high heat until smoking. Add 1 tablespoon of olive oil to the pan.
2Place the porterhouse steak in the hot pan. Sear for 2-3 minutes per side for rare to medium-rare, or until a dark crust forms. For a 2-inch thick steak, aim for an internal temperature of 120-125°F (49-52°C).
3Remove the steak from the pan and let it rest on a cutting board, tented loosely with foil, for 5-10 minutes. This is crucial for juicy steak.

Assembly

1Thinly slice the rested steak against the grain, about 1/8 to 1/4 inch thick. For a true carpaccio style, slice as thinly as possible.
2Arrange the arugula on a large serving platter or individual plates. Drizzle lightly with some of the lemon vinaigrette.
3Artfully arrange the thinly sliced Bistecca over the arugula. Scatter the shaved Parmesan and capers over the steak and greens.
4Drizzle the remaining vinaigrette over the salad. Garnish with a sprinkle of fresh lemon zest, if desired. Serve immediately.

Instructions

Preparation

1Pat the porterhouse steak dry with paper towels. Season generously with salt and pepper on all sides. Let it rest at room temperature for at least 20 minutes.
2Prepare the vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, the juice of half a lemon, and a pinch of salt and pepper. Set aside.
3Wash and dry the arugula. Shave Parmesan cheese using a vegetable peeler or mandoline.

Cooking

1Heat a heavy-bottomed cast iron skillet or grill pan over high heat until smoking. Add 1 tablespoon of olive oil to the pan.
2Place the porterhouse steak in the hot pan. Sear for 2-3 minutes per side for rare to medium-rare, or until a dark crust forms. For a 2-inch thick steak, aim for an internal temperature of 120-125°F (49-52°C).
3Remove the steak from the pan and let it rest on a cutting board, tented loosely with foil, for 5-10 minutes. This is crucial for juicy steak.

Assembly

1Thinly slice the rested steak against the grain, about 1/8 to 1/4 inch thick. For a true carpaccio style, slice as thinly as possible.
2Arrange the arugula on a large serving platter or individual plates. Drizzle lightly with some of the lemon vinaigrette.
3Artfully arrange the thinly sliced Bistecca over the arugula. Scatter the shaved Parmesan and capers over the steak and greens.
4Drizzle the remaining vinaigrette over the salad. Garnish with a sprinkle of fresh lemon zest, if desired. Serve immediately.

Nutrition Information

Calories: 421 kcal
Protein: 35 g
Fat: 28 g
Carbs: 6 g

Nutrient	Per serving
Calories	421 kcal
Protein	35 g
Fat	28 g
Carbs	6 g

Tips

Ensure your steak is at room temperature to promote even cooking and a good sear.
Don't overcrowd the pan; sear the steak in stages if using multiple steaks.
For maximum flavor, dress the salad just before serving to keep the arugula crisp.