Sirloin steak alla fiorentina
Instructions
Who wants to serve an authentic steak must comply with the rules laid down in the Statute of the Florentine Academy founded in 1991 at the initiative of representatives of Florentine Butchers Association.
For over two centuries to fiorentina means a veal chop adult (between the first and second dentition), chianina matured 5-6 days.
The cut must be practiced in a loin with tenderloin, sirloin and, in between, the "T" bone; meat thickness between 2 and 3 inches; the weight from 600 to 800 g; Cook 5 minutes on each side to be made without seasoning, grilled on coals (possibly oak Oak) at a distance of about 20 cm from the embers.
The cost should be turned only once with a shovel and salt when cooked.
Therefore, heat a grill, sprinkle the chops and cook 5 minutes on each side.
When cooked, the meat must be clean out and just pink inside.
Remove from heat and add salt.
Distributed a "tour" of oil on the bottom of the dish, the Florentine deponetevi and serve immediately sprinkled with freshly ground black pepper.
Accompanying wines: Barbaresco DOCG, Chianti Classico Riserva DOCG ", Leverano" reserve "DOC.
