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Bistecca Fiorentina

with salsa verde

Serves 4

Preparation 20 minutes

cooking time 15 minutes + 5 minutes resting

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


1kg T-bone steak, at room temperature
sea salt and freshly cracked black pepper
4 rosemary sprigs
olive oil

salsa verde
1 cup parsley leaves
1 cup chervil fronds
¼ cup tarragon leaves
¼ cup oregano leaves
¼ cup chives, chopped
2 small garlic cloves
1 tbsp lemon zest, finely grated
½ cup olive oil
sea salt and freshly cracked black pepper


1To make salsa verde, place parsley, chervil, tarragon, oregano, chives, garlic, and lemon zest in a food processor and process until finely chopped, then add oil, salt and pepper. Process until combined.

2 Preheat barbecue to high heat, season steaks generously with salt and pepper. Grill for 6-8 minutes turning occasionally until charred all over.

3Reduce heat to low, balancing steak on its base so only the bone is making contact with the grill plate, continue to cook for 2 minutes until a thermometer inserted into thickest part of steaks reads 40°C. Transfer steak to a cutting board and rest for 5 minutes. Increase heat back to high.

4Cut meat from bones. Keep warm. Return bones to grill and cook turning often, until crisped and well charred, about 5 minutes.

5Cut meat to 2cm slices and transfer to a platter. Dip rosemary in olive oil and brush over steaks, sprinkle with sea salt. Serve with bones and salsa verde alongside.

Wine Match

2015 Brancaia Chianti Classico DOCG Riserva,
Tuscany, Italy, A$86

This classic Tuscan steak cries out for a Florentine red and the Brancaia fits the bill perfectly, as the Brancaia vineyards are just 50 kilometres south of Florence in the magical Chianti Hills. The 2015 Riserva is a blend of 80% sangiovese with merlot, the red’s plump, plush profile and tannins effortlessly cutting through the protein-packed beef. The smokiness of the meat interplays nicely with the oak influences of the Riserva.