Best Rib Eye Alla Fiorentina With Orange Pickled Shallots Recipes

Grilled Steakhouse Steak Tips Recipe - (3.8/5) image

Provided by Foodiewife

Number Of Ingredients 10

1/3 cup soy sauce (I used reduced-sodium)
1/3 cup vegetable oil
3 tablespoons dark brown sugar, packed
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika (I reduced to about 2/3)
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (I reduced to 1/8)
1 (2 1/2-pound) beef flap meat*
Flap meat is sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it up yourself.

Steps:

Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2 1/2-inch pieces. Add meat to bag with soy mixture and refrigerate for 2 to 24 hours, turning occasionally. For a charcoal grill: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vents completely. Heat grill until hot, about 5 minutes. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Clean and oil cooking grate. Cook beef (covered if using gas) until charred and registers 130 to 135°F (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve. Note: We flipped the steaks at 4 minutes, and they were temperature ready at 8 minutes.

Marinated Bistecca Fiorentina image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

One 2-pound rib-eye steak, about 2-inches thick
2 cloves garlic, smashed
1/2 teaspoon chopped fresh rosemary, plus whole sprigs for basting
1/4 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon zest (1/2 lemon)
2 tablespoons olive oil
1 teaspoon kosher salt
1 lemon half, charred on the grill if desired
1/2 teaspoon coarse salt, to finish

Steps:

Place the steak on a rimmed plate or baking sheet and rub all over with the smashed garlic cloves. Sprinkle evenly with the rosemary, thyme and lemon zest. Drizzle with the olive oil. Rub the herb mixture into the meat. Allow to sit at room temperature for 30 minutes.
Prepare a grill or grill pan for medium-high heat. Preheat the oven to 500 degrees F. Set a wire rack over a rimmed baking sheet.
Sprinkle the steak evenly on both sides with the salt. Grill until nicely seared all around, about 5 minutes per side. Remove the steak to the wire rack, and transfer to the oven. Cook for an additional 15 minutes, flipping halfway through, or until an instant-read thermometer inserted in the middle of the steak reads 120 degrees F.
Remove the steak to a plate, and squeeze the lemon half over the top. Let rest for 10 minutes before slicing. Finish with a sprinkling of coarse salt.

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

Provided by Foodiewife

Number Of Ingredients 15

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

Homemade Pepper Steak Pie Recipe - (4/5) image

Provided by Johanna

Number Of Ingredients 17

PIE FILLING:
2 pounds steak, cubed (1 kg)
2 tablespoons flour
1 pinch salt
1 large onion, sliced
Olive oil, for frying
3 tablespoons brandy
12 1/2 ounce beer cups
8 1/2 ounces water
3 teaspoons beef stock powder
3 teaspoons freshly ground black pepper
1 tablespoon thyme, chopped
PASTRY:
8.8 ounces organic flour
4.4 ounces butter
1 extra large egg yolk
1 egg, beaten, for egg wash

Steps:

Preheat the oven to 356°F. (180°C) Season the flour well and toss the steak in the flour until well coated. Heat the oil in a frying pan and brown the steak and onion, deglaze the pan with brandy. Add the beer, water, stock powder, pepper and thyme. Cover and bake for about 45 minutes. Remove from the oven and cool slightly. PASTRY: Place all pastry ingredients (except the egg) into a blender and pulse until a dough is formed. Remove from blender and knead lightly, shape into a ball, cover and refrigerate for about 30 minutes. Roll onto a floured surface to about ½ a cm in thickness. Spoon filling into a 20cm pie dish, top with pastry and cut a small cross in center of pastry to allow steam to escape. Brush with egg and bake for about 30 minutes and serve with mashed potatoes, vegetables and gravy.