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Florentine-style steak and arugula salad

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Easy and quick

Florentine steak

The first time I had Bistecca alla Fiorentina (Florentine-style steak), was in a little restaurant in Tuscany. I was wowed by how great this very simple dish was. Traditionally, Bistecca alla Fiorentina is made from Chianina beef, one of the worlds largest and oldest cattle. Chianina cattle have been bred in Val di Chaiana for 2200 years, and are a point of great pride. This is a very traditional dish, that is cooked over the fire.

The secret

Chianina beef is hard to come by in the U.S., but you can approximate this dish by purchasing dry-aged, grass-fed porterhouse steak. Make sure your steak is room temperature before you put it on the grill. Likewise, use high quality parmigiano reggiano cheese, a great first press virgin olive oil and fresh arugula.

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Some recipes for Bistecca alla Fiorentina call for no seasoning until after the steak is grilled. I season before grilling. Some recipes call for steak only, but I do like to serve the steak strips on a bed of arugula with lemon and parmigiano, and sometimes, tradition forbid, slices of radish and a sprinkling of capers.


Florentine-style steak and arugula salad

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A simple salad of strips of grilled porter house steak, arugula, lemon and parmigiano reggiano. This traditional recipe is a simple answer to a summertime meal.

  • Author: Something New For Dinner
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x


  • 2 1.75 pound porterhouse steaks, at least 1.5″ thick
  • First press virgin olive oil
  • 1 t Maldon salt or other course sea salt
  • 3 cloves garlic
  • Fresh ground pepper
  • 1/4 pound arugula
  • 2 lemons, sliced in wedges
  • 1 T capers (optional)
  • 3 radishes, thinly sliced (optional)
  • 2 ounces parmigiano reggiano, shaved


  1. Rub both sides of steaks with olive oil. Chop garlic cloves and salt together, occasionally using the blade of the knife to mash the salt into the garlic. Massage the garlic salt mixture and pepper into the steaks on both sides. Let sit at room temperature for 30 minutes to an hour.
  2. Grill 5″ over medium high heat, about 6 to 9 minutes on each side, depending on the thickness of your steak, until medium rare. Let steak rest 10 minutes before cutting. Slice the meat across the grain into thin strips.
  3. Spread arugula over a serving platter. Lay strips of meat on top of arugula. Garnish with lemon and optional capers and radishes. Drizzle a bit more olive oil on everything and top with shaved parmigiano reggiano.





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