Michael Schlow’s Bistecca alla Fiorentina (Red Tape Steak)
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2 pounds sirloin steak
Kosher salt and freshly ground black pepper
1 cup extra virgin olive oil, plus more for drizzling on steak
4 slices bacon, cut into 1-inch pieces
1 clove garlic, smashed
1/2 medium onion, thin sliced
1 bunch Swiss chard, cut into 1-inch pieces
2 sprigs sage leaves
2 sprigs rosemary leaves
1 lemon, cut into wedges
Preheat oven to 350 degrees and place a tray with a wire rack on middle rack of oven. Preheat a gas or charcoal grill and lightly oil grates. Season steak with salt and pepper and drizzle with olive oil. Cook steak over medium-high heat 1 1/2 minutes per side. Then transfer to wire rack in the oven and cook until medium-rare, 6 - 8 minutes. Transfer steak to cutting board to rest.
In the meantime, heat a large sauté pan over medium-high heat and add the bacon. Cook bacon 2 - 3 minutes. When bacon starts to color, add the garlic and onion. Cook until onions are soft and bacon is rendered, 2 - 3 more minutes. Add chard to pan and season with salt and pepper. Cook a minute then toss gently to wilt and remove pan from heat.
Place 1 cup extra virgin olive oil in a medium saucepan over high heat and cook until it just begins to smoke. Remove pan from heat and add sage and rosemary.
Place chard-bacon mixture down middle of serving platter. Cut steak into 1/2-inch slices and transfer to a deep baking dish. Pour hot oil over sliced steak. Use tongs to remove meat from oil and shingle the slices on top of chard-bacon mixture. Remove sage and rosemary springs from oil and place on top of meat. Garnish with lemon wedges.
Paloma (Grapefruit soda and Tequila)