Bistecca Florentine

Guest is Heidi Billotto

www.heidibillottofood.com

 

Bistecca or Salmon Florentine

4 long sprigs of fresh rosemary, stripped and minced

5-6 sprigs of fresh Thyme leaves, stripped and minced

1 ( 2 1/2 lb.) porterhouse steak or wild salmon filet

1/4 ( or less) cup your favorite extra virgin olive oil

coarse pink sea salt and Heidi’s pepper blend to taste

2 lemons cut into wedges

 

Rub the steak or salmon with a mix of the fresh herbs and drizzle with a bit of olive oil. Allow to marinate a room temperature for 1 hour. Season steak of salmon to taste with salt and pepper.

Grill -preferable over charcoal 5-10 mins per side for the steak depending on your desired degree of doneness, or use the "10-minute" rule for the fish - 10 minutes over a hot flame for each inch of thickness.

Dress both steak and fish with a quick squirt of lemon and serve garnished with fresh rosemary…enjoy!


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment