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Balsamic and Rosemary-Marinated Florentine Steak

Food.and.Wine1's picture
Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of Panzano, where she buys thick porterhouses to make this classic recipe. Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary. Picture Credit: Marie Hennechart Recipe By: Matt Molina Pairing Notes: A cherry-inflected Chianti with firm tannins is a fine match for this luscious Tuscan steak. For more recipes, please visit
  Balsamic vinegar 1 Cup (16 tbs)
  Extra virgin olive oil 10 Tablespoon (1/2 Cup Plus 2 Tablespoon)
  Finely chopped rosemary 1⁄4 Cup (4 tbs)
  Porterhouse steak 3 Pound (About 4 Inches Thick)
  Kosher salt 2 Teaspoon
  Coarsely ground pepper 2 Teaspoon

1. In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
2. Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Healthy

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Average: 4.3 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1168 Calories from Fat 805

% Daily Value*

Total Fat 88 g135.6%

Saturated Fat 23.3 g116.5%

Trans Fat 0 g

Cholesterol 190.5 mg63.5%

Sodium 1146.7 mg47.8%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.5 g6.2%

Sugars 9 g

Protein 71 g142.5%

Vitamin A 3.8% Vitamin C 3.1%

Calcium 6.7% Iron 46.7%

*Based on a 2000 Calorie diet

Balsamic And Rosemary-Marinated Florentine Steak Recipe