Bistecca Alla Fiorentina
with Warm Tuscan Kale & Artichoke Salad
Cooking time
25 minutes
Servings
2/4
Calories
1140 /serving
TIcket to the Tuscan countryside? Yes, please, let’s weather the last days of winter over there. Failing that, let’s honour the region by serving a gorgeous grass-fed porterhouse steak—with white beans for a traditional accompaniment. They're warmed up and plated below a salad with lacinato kale and marinated artichokes.
We will send you:
- 680g Grass-fed AAA beef Porterhouse steak (Canadian-raised)
- 14g Parsley
- ½ Bunch of lacinato kale
- 1 Lemon
- 170ml Marinated artichokes (jar)
- 398ml White kidney beans (canned)
- 15g Minced roasted garlic
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
62 g
Saturated Fat
20 g
Sodium
1500 mg
Total Carb
53 g
Sugars
6 g
Protein
97 g
Fibre
17 g
Preparation
Cook the steak
- Pat the steak dry; rub with ½ the spices, a drizzle of oil and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, drain the artichokes and pat dry; quarter.
- Roughly chop the parsley leaves and stems.
- Juice the lemon.
- Drain and rinse the kidney beans.
- Remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
Sauté the artichokes
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the artichokes and sauté, 2 to 3 min., until seared.
- Transfer to a plate and reserve the pan.
Warm the kidney beans
- In the same pan, heat a drizzle of oil on medium.
- Add the kidney beans, ½ the garlic, the remaining spices and S&P.
- Cook, stirring occasionally, 2 to 3 min., until warmed through.
Make the salsa verde & salad
- Meanwhile, in a medium bowl, combine the parsley, ½ the lemon juice, the remaining garlic, 1 tbsp olive oil (double for 4 portions) and S&P.
- To the bowl of kale, add the artichokes, cheese and remaining lemon juice; toss well.
Plate your dish
- Divide the kidney beans between your plates.
- Top with the salad and steak.
- Drizzle with the salsa verde. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
