Marinated Sliced Steak 12 Novembre 2010 – Posted in: Archivio
Recipe by Marzio Africh, chef at Osteria Fonterutoli
(serves 4)
1 kg sirloin from Chianina beef
Salt
Pepper
For the marinade
100 gr Fonterutoli Extra Virgin Olive Oil
25 gr chopped sage, thyme, rosemary, marjoram and mint
Procedure:
Put the sirloin on a chopping board and cut it in four.Pour the Extra Virgin Olive Oil on a tray and sprinkle the herbs. Marinate the meat on both sides for at least 30 minutes and then grill it to your taste adding just salt and pepper.
Expert tip:
Marinate the meat all night long in the fridge and slice it one hour before cooking to make it even more tender.
Serving:
When cooked, arrange the meat after slicing it sideways (preferably 1 cm thick) on a hot slab and add sage or rosemary.
Pairing:
Many red wines match well with the superb, tender and juicy steak of the Osteria. A particarlarly good match, despite not the only one, is Chianti Classico Fonterutoli, which respects the round taste of this dish enriched by a good mix of herbs: good body, with low and lasting tannins, “supporting” and enhancing the rich taste of the meat and yet cleaning the mouth to the next bite.