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Italian Grilled Beef
Palermo-Style Grilled Sirloin Steaks
Palermo-Style Grilled Sirloin Steaks
Palermo-Style Grilled Sirloin Steaks
Bistecca alla Fiorentina
Bistecca alla Maremmana
Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
The grill cuisine of Italy is about freshness, simplicity, and intense natural flavors.  Bistecca alla
Fiorentina is a signature meat dish from Florence with a cut of meat from Chianina beef cattle. 
Bistecca alla Maremmana comes from Maremma in Tuscany.  It is also made from Chianina beef
as in Florence but the cut of meat is a Porterhouse steak. Other recipes include sirloin steaks and
beef rolls from Palermo.
Palermo-Style Grilled Sirloin Steaks
(Serves 6 to 8)


1 teaspoon dried oregano
1 teaspoon garlic powder
1-1/2 cups dried plain bread crumbs
Salt and pepper
6 sirloin steaks, about 4 pounds total
1/4 cup olive oil


Prepare a hot charcoal grill or heat a gas grill to high.
Combine the oregano, garlic powder, and bread crumbs on a large plate.
Pour the olive oil on another plate.
Dip the steaks in the olive oil and then dredge in the bread crumbs.
Coat the steaks thoroughly with the crumbs.
Place the steaks on the grill and cook to desired doneness.
Bistecca alla Fiorentina
(Serves 4 to 6)

Bistecca alla Fiorentina is a signature meat dish from Florence.  It can only
be made authentically from Chianina beef cattle.  Meat from the Chiana breed
is lean and tender, low in fat without being dry, and is particularly spicy and
flavorful as a result of their natural grazing. The cut of beef used for this dish
is a very thick T-bone steak.  The loin of the Chianina is enormous and large
pieces of meat surround the T-bone.  The meat is cooked over charcoal or
wood ash and is removed from the heat when extremely rare.  If using a gas
grill, preheat it for 15 minutes before grilling.


2 T-bone steaks, cut 2-1/2 to 3-inches thick, room temperature
Coarse grained salt
Freshly ground black pepper
Lemon wedges


Prepare the charcoal grill until there is no longer any flame, just glowing red-
hot charcoal.  Place the steaks on the grill without using a fork so as not to
pierce the meat.  Cook on one side 5 to 6 minutes, or until a brown crust
forms.  Salt the side facing up and turn the steaks with a spatula.  Salt the
side now facing up.  Cook the second side for another 5 to 6 minutes.  The
steaks should still be very rare inside in the true Florentine style.

Transfer the steaks to a serving platter and sprinkle with pepper.
Cut the fillets on either side of the bone into 2 to 3 sections, so each serving
gets some of both.  Serve with lemon wedges to be squeezed over the steaks.
Bistecca alla Maremmana

This recipes comes from Maremma in Tuscany.  It is also made from
Chianina beef as in Florence but the cut of meat is a Porterhouse steak.  A
Porterhouse is similar to a T-bone but with a larger cross section of the
tenderloin on one side of the bone.


2-1/2 to 3 pound (2 to 3-inch thick) Porterhouse steak, room temperature
1 tablespoon fresh rosemary
2 teaspoon coarse salt
2 tablespoons olive oil


Chop the rosemary until fine. Place into a small bowl.  Add the salt, and crush
into the rosemary with a wooden spoon.  Drizzle in the olive oil until the
mixture is spreadable.  Cover and set aside.

Cook the steak on a charcoal grill to rare or medium-rare.  When the steak is
done place it on a cutting board.  Brush the meat on all sides with the
rosemary paste.  Allow the meat to rest for 10 minutes.

Cut the 2 filets away from the bone on both sides.  Place the remaining T-bone
on a serving platter.  Slice each filet into 1/2-inch thick slices and reassemble
them next to the bone.  Pour over any meat juices that were released during
carving.  Drizzle the steaks with additional olive oil.
Grilled Beef Rolls with Pecorino, Currants, and Pine Nuts
(Serves 4 to 6)   

Italian love various meat roll-ups, called involtini, skewered and cooked on the
grill.  These beef involtini are popular in the summer around Palermo.


1-3/4 pounds beef flank steak
12 large bay leaves, preferably fresh
1-1/2 tablespoons dried currants
Olive oil
6 tablespoons finely chopped onion
1 garlic clove, minced
6 tablespoons plain bread crumbs
1 tablespoon pine nuts
Salt and pepper
1 large onion, cut into wedges

4 (10 to 12-inch) metal skewers


Butterfly the flank steak by slicing the steak in half horizontally.  Cut the
butterflied flank steak into twelve 3 x 5-inch pieces.  Place each slice between
2 sheets of plastic wrap and pound until very thin.

If using dried bay leaves, soak them in warm water for 30 minutes and drain.
Soak the dried currants in warm water for 15 minutes and drain.

In a small skillet, heat 2 tablespoons on oil over medium-high heat.
Add the onion and garlic and sauté for 2 minutes.  Add the bread crumbs and
pine nuts.  Saute until the crumbs begin to brown and the nuts are slightly
toasted.  Remove from the heat and stir in the pecorino and currants.
Season with salt and pepper.

Brush each slice of beef with a little olive oil.
Spread a heaping tablespoon of the bread crumb mixture on each slice.
Carefully roll up the slices and secure with toothpicks.

Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Slide a bay leaf, a wedge of onion, and a beef roll onto a metal skewer.
Use three of each ingredient for each skewer.  Brush all the ingredients on the
skewer with olive oil; sesaon with salt and pepper.  Grill the skewers for 5 to 7
minutes on each side, until golden brown and cooked through.
The cooking times in the recipes
should be used with caution because
fires differ so much in heat, depending
on many factors, including the type of
grill being used.  It is best to use the
times as guides, resting your final
judgement about the doneness on the
look, touch, and smell of the food.
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Copyright  2001 - 2016   Sandra Laux
For restaurant quality grilled meat at
home, always bring the meat to room
temperature before cooking.  If you cook
it straight from the refrigerator, it will
never brown evenly and will, in fact,
steam before it sears.  (This applies to
poultry and fish as well.) Always
season it well to bring out the flavor,
and after cooking, let it rest before
slicing.  This allows the juices to
redistribute throughout the meat,
leaving it perfectly succulent.
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