Bring the authentic taste of Tuscany to your table with this simple and irresistible recipe, where the star is the Chianina steak.
Preparing the embers: Prepare the embers using oak wood or quality charcoal. The embers must be very hot but without open flames. For a perfect result, the grill must be scorching hot before placing the steak.
Preparing the steak: Let the steak come to room temperature for at least 30-60 minutes before cooking. Pat it dry with paper towels to remove any liquids. Lightly brush the surface with Tuscan extra virgin olive oil to enhance the natural flavor of the meat.
Grilling: Place the steak on the hot grill over the embers. Cook for about 4-5 minutes per side for rare (add 1-2 minutes per side if you prefer medium). During cooking, DO NOT pierce the meat to avoid losing the juices.
Resting the steak: Once cooked, transfer the steak to a cutting board and cover it with aluminum foil. Let it rest for 5 minutes. This step is essential to redistribute the juices and achieve a juicy meat.
Final seasoning: Sprinkle the surface of the steak with a pinch of Tuscan coarse salt. Add a drizzle of Tuscan extra virgin olive oil to enhance the flavors. If desired, finish with a grind of fresh black pepper.
Serving and pairing: Cut the steak into thick slices. Serve immediately, accompanied by a glass of Chianti Toscano.
Pair with a glass of Chianti Toscano
Italia, Toscana
| Energy (kcal) | 9.16 |
| Carbohydrates (g) | 1.18 |
| of which Sugars (g) | 1.18 |
| Fat (g) | 0.17 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 0.35 |
| Fiber (g) | 0.91 |
