RIB-EYE ALLA FIORENTINA, WITH ORANGE PICKLED SHALLOTS RECIPE - (4.3/5)

Rib-Eye alla Fiorentina, with Orange Pickled Shallots Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 15

Previous Next

FOR THE PICKLED SHALLOTS:
1/2 cup fresh orange juice
1/2 cup white wine vinegar
1 tsp kosher salt
1-1 ⁄2 cups very thinly sliced shallots (about 4 large)
Black pepper to taste
FOR THE STEAK:
2 rib-eye steaks* (1-1/2 inch thick/3 pound total), trimmed and seasoned with salt & black pepper
3/4 cup extra-virgin olive oil
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh basil
1 tsp. minced garlic
Minced zest of 1 orange
Salt and black pepper, to taste
You can use a porterhouse cut of steak, if you wish

Steps:

Preheat grill to medium high (we used our Weber grill and briquettes). Brush grill grate with oil. Bring the steaks to room temperature for about 30 minutes, so that it grills more evenly. For the shallots: Boil the orange juice and vinegar in a saucepan. Off heat, stir in shallots, 1 tsp salt; season with pepper, cover and let sit until pickled, at least 15 minutes or as long as overnight. For the steak: Combine oil, mint, basil, garlic and zest in a shallow dish; season with salt and pepper. Grill steaks, covered, about 5 minutes per side for medium. Transfer steaks to oil mixture, tent with foil and let rest 5 minutes. then flip to coat steaks in oil mixture. Serve steaks with pickled shallots. NOTE: Rare = 115f - 120F/ Medium Rare = 125F - 130F/ Medium = 135F - 140F