Steak with arugula, lemon and parmesan
Steaks
The best bistecca alla fiorentina I've had was served to me one warm October evening at an outdoor café in Florence, where I ate alone, watching passersby strolling through the piazza. This Florentine specialty consists of a T-bone or porterhouse steak (traditionally from local Chianina cattle), seasoned with lots of salt and pepper and minimally cooked over an open flame, then thickly sliced, drizzled with olive oil and presented with plenty of lemon wedges for squeezing. When my bistecca arrived that night, it was a T-bone large enough for me and at least two others. Atop the perfect pink slices of beef rested a precariously large mountain of fresh arugula leaves, lightly slicked with olive oil and what I soon discovered were the outrageously flavorful juices from the cooked steak. <br /> <br />Ever since, I’ve found this combination of steak and salad to be uniquely satisfying, especially once the weather starts to turn warmer. The crisp greens and the bright hit of acid from the lemon cut through the richness of the steak, making it a great dish for balmier evenings. Below is my version of the classic, which forgoes a giant T-bone for (slightly) more economical strip steaks.
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