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Bistecca alla Fiorentina Carpaccio-Style Salad
Italian cuisine
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Be the first to like this recipeBistecca alla Fiorentina Carpaccio-Style Salad
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
- Course
- Salad
- Complexity
- Medium
Units:
Scale:
Ingredients
- 1 1/2lb porterhouse steak(at least 2 inches thick, at room temperature)
- 5oz arugula(fresh)
- 1/2 cup parmesan cheese(shaved)
- 2 tbsp capers(drained)
- 1 pc lemon(for juice and zest)
- 4 tbsp extra virgin olive oil(divided, plus more for steak)
- 1/2 tsp kosher salt(or to taste)
- 1/4 tsp black pepper(freshly ground, or to taste)
Instructions
Preparation
- Pat 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.
- Prepare 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.
- Wash and dry the arugula. Shave Parmesan cheese using a vegetable peeler or mandoline.
Cooking
- Heat a heavy-bottomed cast iron skillet or grill pan over high heat until smoking. Add 1 tablespoon of olive oil to the pan.
- Place 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).
- Remove 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
- Thinly 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.
- Arrange the arugula on a large serving platter or individual plates. Drizzle lightly with some of the lemon vinaigrette.
- Artfully arrange the thinly sliced Bistecca over the arugula. Scatter the shaved Parmesan and capers over the steak and greens.
- Drizzle the remaining vinaigrette over the salad. Garnish with a sprinkle of fresh lemon zest, if desired. Serve immediately.
Nutrition
- Servings
- 4
- Serving size (imperial)
- 8.5 oz
| Nutrient | Per serving | Per 100 g | Total (4 servings) |
|---|---|---|---|
| Calories | 420.5 kcal | 175.2 kcal | 1,682 kcal |
| Protein | 35.2 g | 14.7 g | 140.8 g |
| Fat | 28.1 g | 11.7 g | 112.4 g |
| Carbs | 5.5 g | 2.3 g | 22 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.
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