Fennel and artichoke are two local staples, and as is often the case, ingredients that grow together taste great. The steak is the main event; it does not need a sauce, which will get in the way, but it does need a very generous helping of salt and pepper for seasoning. Here is how to prepare Bisteca Fiorentina, Raw Fennel and Artichoke Salad.
Yield: 3 servings
Ingredients
1 (2-inch thick) Porterhouse steak
2 celery stalks, leaves attached
1 cup fennel, shaved paper thin with a mandolin
1/2 cup fresh lemon juice
1 artichoke
Parmesan cheese for shaving
1 tablespoon extra virgin olive oil, plus more for grilling
Kosher salt and black pepper, to taste
Directions
Allow steak, covered, to come to room temperature. Preheat grill to 375˚F and brush with Pat dry and season with salt and pepper. Grill steaks until medium-rare, about 5–6 minutes per side. (Center of the steak should reach 125˚F using a meat thermometer.) Allow steak to rest 10 minutes before slicing.
Add fennel to a medium bowl. Slice celery, including leaves, on the bias as thin as possible and add to bowl. Trim the stem on the artichoke and discard. Starting at the bottom third of the artichoke and using a paring knife, remove tough outer leaves until you have reached the delicate center. Cut off the top inch of the artichoke and remove purple leaves from the center. Using a spoon, remove the choke. Slice in half and brush with lemon juice. Slice as thin as possible and add to bowl. Add remaining lemon juice and 1 tablespoon oil. Toss gently and season with salt and pepper. Use a vegetable peeler to shave cheese on top of the salad lightly. Serve with sliced steak.
