Tuscan Style Steak is a simple masterpiece that anyone can make in less than 30 minutes. Straight from the hills of Lucca, Italy, this Tuscan steak recipe is designed to be the star of the show whether you're celebrating a special occasion or indulging in a delightful dinner at home.
1/4cup olive oilplus 1 tablespoon for cooking the steak
1tbspaged balsamic vinegarto drizzle over the steak
1 tspkosher salt
1/2 tspfresh black pepper
1/2tspMaldon sea saltto finish the steak
Instructions
Place a cast iron pan (or heavy-bottomed stainless steel pan) over medium-high heat.
While the pan is getting hot make the pour-over marinade. Combine chopped parsley, 2-4 tablespoons of olive oil, a pinch of salt, and a pinch of fresh ground black pepper in a mortar and pestle. Mash until the parsley is well broken down but not completely pulverized. Add the remaining olive oil and allow the flavors to marry. If you don't have a mortar and pestle, chop the parsley a little finer and combine the ingredients in a small bowl and whisk to combine.
Pat the steak dry with a paper towel to remove excess moisture and season generously with kosher salt and fresh black pepper.
Add a tablespoon of oil to the hot pan and lay the seasoned steak in the pan to cook.
Cook steak for approximately 2-5 minutes on each side for a rare/med-rare Tuscan-style steak. Cook longer if you prefer medium rare/med. Cook time will vary depending on the cut and thickness of the steak. (Medium rare temperature is 130-140°)
Remove the steak from the pan and pour half of the marinade over the hot meat. Tent with foil and allow the meat to rest for 5-7 minutes
Slice the steak and pour the remaining marinade over the sliced meat.
Finish the meat with a drizzle of aged balsamic vinegar and a light sprinkle of Maldon sea salt. Pour enough vinegar that it covers each piece in a thin ribbon of dark sweet vinegar. Both the vinegar and sea salt will meld into the marinade and flavors of the steak. Serve and enjoy.
Notes
Slicing: If using a flank, hanger or skirt steak, cut thin slices against the grain to ensure tenderness. Filet mignon, NY Strip and Ribeyes can be cut into thick slices.
Sea Salt Finale: Sprinkle with sea salt for that last crucial touch. Maldon is a coarse sea salt with a delicate flaky crystal that holds its texture as it melts into the steak. A small pinch enhances the flavor of almost anything its added to.
Let the meat rest: This is a crucial step. Allow the meat to rest for approx 5-7 minutes before slicing. This allows the juices to redistribute as it cools. Cutting into it too early can result in a dryer steak.
Balsamic Brilliance: Pour over the remainder of the meat juices and add a generous drizzle of high-quality aged balsamic vinegar for a flavorful finish.
A Bed of Greens – The Tuscan Way: Serve your sliced steak on a bed of greens. An arugula salad adorned with cherry tomatoes fresh herbs, extra-virgin olive oil, and a squeeze of lemon juice makes a perfect companion and counterpoint to the rich meat.