Bistecca alla Fiorentina with Watercress Salad Recipe
In this weeknight version of Tuscan Bistecca alla Fiorentina, a porterhouse steak for two is seasoned with rosemary, garlic, and anchovies.
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Cooking tools:
- Cast iron skillet
- Paper towel
- Mixing bowl
- Tongs
- Cutting board
- Chef's knife
- Serving platter
- Measuring spoon
- Measuring cup
- Whisk
- Pastry brush
- Kitchen timer
- Stove
- Plate
Ingredients
- One 1¼ lb. bone-in porterhouse steak
- 1 tsp. kosher salt, plus more as needed
- ¼ tsp. freshly ground black pepper
- 2 oil-packed anchovy fillets, finely chopped, plus ½ tsp. oil from the jar
- 3 Tbsp. extra-virgin olive oil
- 2 large garlic cloves, grated (1¼ tsp.)
- 1 tsp. very finely chopped fresh rosemary
- 2 Tbsp. finely chopped shallot (from ½ shallot)
- 2 Tbsp. plus 1 tsp. red wine vinegar
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 4 cups loosely packed watercress (2½ oz.)
- Freshly ground black pepper
- 2 Tbsp. raw or roasted, unsalted pistachios
- Parsley sprigs, for garnish (optional)
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