This sirloin steak is buonissimo and weighs about 1 kg. In Florence it is called bistecca nella costola, taken from the loin. Sirloin stands upright too, but it doesn’t come with the T-bone.
To cook it, you should take the steak out of the refrigerator at least three hours before. Then prepare a barbecue using oak or olive wood, or vegetable-based coals. Once the fire is very hot ( at least 4 or 5 minutes), place the steak carefully on the grill. Do nothing else. No salt or pepper. Turn the steak only once after it has cooked for about 5 minutes. Be careful not to puncture the surface. Use only a spatula, not a fork. Another 4 or 5 minutes and the steak will be done. Place it on a hot plate, season with salt and pepper, cut the meat and serve immediately. It’s food fit for the gods! And no doubt the gods were not vegetarian! If you wish, you may like to pour a little extra virgin olive oil onto the steak, but personally I prefer it without. It is a Florentine tradition to accompany steak with white cannellini beans, preferably cooked in a terracotta flask. Flask or no flask, the beans are a perfect accompaniment.

Sirloin steak weighs about 1 kg.

price €: 26,00

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