Bistecca alla Fiorentina with Brussels sprouts, anchovy, olives, almonds and lemon

An inspired traditional Italian dish from Florence, the capital of Tuscany.

• serves

  3

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 kg T- bone steak, at room temperature
• 6 large sprigs rosemary
• Sea salt flakes and freshly ground black pepper, to taste
• 100 ml extra virgin olive oil
• 600 g Brussels sprouts, trimmed and halved
• 30 g slivered almonds, toasted
• 8 Gordal green olives, pitted and chopped (see Note)
• 4 anchovy fillets, chopped
• 1 lemon, zested, segmented and juiced
• ¼ cup roughly chopped flat leaf parsley leaves

Instructions

1. Pre-heat a chargrill or barbeque to high and the oven to 200˚C.
2. Place the steak on the preheated grill and cook on each side for 5 - 6 minutes or until a nice crust has formed. Using a pair of tongs, hold the steak on the grill to sear each side. Place the rosemary on a baking tray and place the seared steak on top. Season generously with sea salt, then transfer to the oven and roast for 5 minutes on each side. Remove from the oven, cover loosely with foil and set aside to rest in a warm place for 10 minutes.
3. Meanwhile, place the sprouts in a bowl with 2 tablespoons of olive oil and a good pinch of salt. Toss to coat well, then chargrill the sprouts for 2 - 3 minutes or until nicely coloured, but still green and crisp in the middle. Transfer to a large bowl, add the almonds, olives, anchovies, lemon zest, segments and juice, parsley and the remaining 60 ml (¼ cup) olive oil. Stir to combine, season and place on a large serving plate.
4. Slice the steak against the grain and serve on top of the Brussels sprouts.
   

Note

Gordal olives, sometimes called Queen olives, are a largish, fleshy olives associated with the Seville region of Spain. They are often sold in jars, in brine.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.