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Recipe by Emporion
Florentine steak is a famous typical dish of Tuscan cuisine. Originating in Florence, this beef steak with a tender, flavorful center is known for being cooked over embers, which gives it a tasty smoky aroma. Tradition has it that Florentine steak is served rare, meaning with a light internal cooking, to ensure maximum tenderness and flavor. Accompanied by a drizzle of extra virgin olive oil, salt and pepper, this delicacy is perfect for those who love succulent, flavorful meat.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: For the famous Florentine steak, it is mandatory to use young beef; the cut of rib steak includes sirloin and striploin and should be about 2 centimeters
Step 2 of 2: Place the steaks on the grill, preferably over charcoal embers; cook them for 5-6 minutes per side, then season with salt and pepper; leave them on the heat a little longer and serve immediately, dressing with a drizzle of raw olive oil
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
In gray: not detected
| Average values | Per serving150 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,142 kJ273 kcal | 761 kJ182 kcal |
| Fat | 127.65 g | 85.1 g |
| Carbohydrates | 0.3 g | 0.2 g |
| Protein | 144.9 g | 96.6 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
