August 11, 2009
by Gareth Mark
Is it really Tuscan? No, but it has flavors I think of when I think of Tuscany: lemon, rosemary, olive oil.
This is a simple preparation. Rub olive oil into the steak, then sprinkle on some freshly ground pepper (I used a blend of tellicherry black, malabar white, and pink peppercorns), sea salt, rosemary (fresh from the garden, of course), and lemon zest. Be sure to season both sides. Let rest for 30 minutes or so, then grill.
After the steak has grilled to your desired degree of doneness, let it rest for five minutes or so. I used that time to step out to the garden, select a couple of tomatoes, rinse them off, and slice them. I finished the steak by drizzling some Villa Manodori balsamic vinegar on it.
The tomatoes were dressed with a bit of Villa Manodori extra virgin olive oil and balsamic vinegar, and then dusted with a hint of Fleur de Sel. I added a bit of Black Jack Cheese from Scott "Dominic" Catino to round out an excellent meal.