While it may seem to be an American tradition, Italians are also aficionados of the grilled steak barbeque. Known as the grigliata, this Italian barbeque tradition features grilling techniques that bring out the flavor in the meat for a simple and fresh taste.
Italians are particular about their t-bone steak, making it important that you choose a rich cut of meat for this dish. Bistecca alla Fiorentina is the quintessential Florentine recipe. The beauty of the dish is in its simplicity. With just a few ingredients, it is easy to make the standalone flavor of the beef truly shine.
Ingredients for Grilled Steak & Vegetable Recipe
- 1 large t-bone steak measuring 3-4 pounds and at least 3 inches thick
- 1 bunch of fresh sage
- 1 bunch of fresh rosemary
- 5-6 tablespoons extra virgin olive oil
- Kosher salt and fresh ground pepper to taste
- Assorted fresh vegetables suitable for grilling
Preparation for Grilled Steak & Vegetable Recipe
Preheat the grill to medium heat. After patting the steak dry, rub it generously with salt and pepper. Use approximately half of the sage and rosemary to create an herb brush tied together with butcher's twine. Use the herbs to brush the meat with olive oil. This will transfer the flavor of the herbs to the steak.
Place the steak on the grill and cook for approximately 12 minutes on each side. You can adjust the grilling time to your personal liking. Be sure to let the steak stand for five minutes prior to serving so that the juices remain.
While the steak is grilling, prepare your vegetables for the grill by brushing them with olive oil and sprinkling with the remaining herbs. Good vegetable choices include asparagus, squash, and mushrooms.
Grilled beef pairs best with a full-bodied red wine. As the king of the red wines, Brunello di Montalcino is often paired with grilled steak. The bold fruit undertones of this wine is able to stand up to the peppery flavors of the steak and the smoke flavors of grilled meat.
Other good red wine choices include Zinfandels, Malbecs, and Merlots because the high acidity and big flavors can cut through the fat of the beef.
