Steak alla Fiorentina Salad with Green Beans, Corn and Pickled Shallots

18 06 2012

Bistecca alla Fiorentina (beefsteak Florentine style) is a classic Tuscan cuisine, which typically consists of a large thick-cut steak that has been seasoned with salt and pepper, grilled and rested in olive oil.

I found a spin on this classic dish from Cuisine at Home for Steak alla Fiorentina, which uses a tasty oil-herb mixture to rest the meat in for an enhanced flavor. I took their recipe and turned it into a divine salad using my own spin of leftover grilled steak and veggies…YUM!!

Steak alla Fiorentina Salad with Green Beans, Corn and Pickled Shallots

The following serves 2:

  • Leftover steak, thinly sliced
  • 1 medium-large head romaine lettuce, chopped
  • 1/4 bag frozen corn
  • Good handful of green beans, trimmed
  • 3/4 cup extra-virgin olive oil
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh basil
  • 1 tsp minced garlic
  • Minced zest of 1 orange
  • 1/4 cup fresh orange juice (zest the orange first and then use the juice)
  • 1/4 cup white wine vinegar
  • 2 shallots, thinly sliced
  • 1/2 tsp salt
  • Salt and pepper to taste

To pickle the shallots: Boil orange juice and vinegar in a saucepan. Off heat, stir in shallots and 1/2 tsp salt; season with pepper. Cover the saucepan and let sit until pickled, at least 15 minutes or as long as overnight. The longer it sits, the better it gets 🙂

Next, combine oil, mint, basil, garlic and zest in a bowl; season with salt and pepper. Thinly slice leftover steak and place in the oil-herb mixture and bring to room temperature, tossing often.

Meanwhile, blanch corn and green beans in salted boiling water for a few minutes. Drain well and place in a large bowl. Add a few spoonfuls of the oil-herb mixture along with a few spoonfuls of the pickling liquid and toss together. Season with salt and pepper and set aside until you’re ready to build your salad.

When you’re ready to build the salad, add the chopped romaine lettuce to the large bowl with the corn and green beans and toss well. Taste, and add more of the oil-herb mixture and pickling liquid. The best measurement here are your taste buds….so just add slowly and adjust to your liking (I ended up using all of the oil-herb mixture and pickling liquid).

Divide salad among plates and top with steak and pickled shallots.




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