Friday, February 12, 2010

Bistecca Trestevere con Rucola

Bistecca Trestevere con Rucola
(Beef steak in the Trestevere style with Arugula)
Serves 2
This is a recipe Jo fell in love with when we visited Rome and stayed in Trestevere, it is so simple yet so delicious.  The steak is prepared simply, seared and served very rare (in the Tuscan style) over a bed of arugula (rocket).  As the steak is cut it releases its hot juices which become a dressing for and slightly wilts the greens.  If you like your steak well-done do not even try this recipe . . . putting “shoe leather” over arugula does nothing to improve the taste of neither the steak nor the Arugula.
2 (1 inch or thicker) well marbled, steak (preferably rib-eye)
Extra-virgin olive oil to brush on the steaks
4 to 6 cups of Arugula
Freshly ground black pepper
Coarsely ground Kosher salt

Simple Steak Seasoning (such Montreal Steak Seasoning) (optional)
1/2 cup shaved Parmesan (use a vegetable peeler to shave a block of cheese)

Dressing for the sliced versions (optional):

5 tablespoons extra-virgin olive oil
Juice from 1 lemon
2 medium cloves of garlic, finely minced
1 tablespoon of chopped, fresh Italian flat parsley leaves
1 tablespoon of chopped, fresh oregano leaves
Course Kosher salt
Fresh coarsely ground black pepper
Dressing if used:
1.  Whisk together the olive oil, lemon juice, garlic, parsley, oregano, and a pinch each of salt and pepper in a small bowl until smooth.
The beef:
1. Rub both sides of each steak generously with the extra-virgin olive oil and season with either salt and pepper or simple steak seasoning rubbing the season into both sides.  Set steaks aside and allow to marinate in the rub for about ½ hour.
2.  Meanwhile pre-heat a gas or charcoal grill to its hottest or pre-heat a stove top grill or grill pan until it is very, very hot.
3.  When the grill (or grill pan) reaches its maximum heat, place the steaks on the grate (or in the grill pan).  Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat . . . you want to create a good, crusty sear outside while maintaining a very rare center. When steaks are browned, flip and sear the other side for 3 to 4 minutes (you want the internal temperature to be either 120° F for rare 125° F for medium-rare on an instant-read thermometer, do not overcook).
4.  When the steaks are cooked either:
    (a) cover the steaks with aluminum foil and allow the steaks to rest for about 5 minutes meanwhile place half the Arugula on a each serving plate.  When the steaks have rested slice each thinly across the grain, arrange in overlapping slices over the Arugula on each plate (drizzle any juices that may escape during slicing over the steak slices), dress each plate with the dressing over the steak and Arugula and distribute the shaved Parmesan over all
     (b) place some of the shaved Parmesan (if used) on the Arugula on each plate and immediately place the unsliced steaks on top of the Arugula and shaved cheese (you can omit or use the dressing as you desire).  Serve immediately, this is one time you don’t want to allow the steaks to rest, you want them to release their hot juices to make the salad dressing and wilt the Arugula.
5.  When eating be sure to get some of the Parmesan, the Arugula, and steak on each forkful.

 Next Week's Posting:  Classique Beuf Bourguignonne

1 comment:

Beau Lotus said...

This is indeed a lovely dish. I order it very often when we go to a restaurant.

In Modena, this is simply known as Tagliata di Manzo con Rucola e Parmigiano.

Foodie Blog