Steak – Volpi Foods

Steak Fiorentina with Gremolata (Bistecca Fiorentina)

studio2108 — Thu, 14 Jul 2016 14:25:51 +0000

Meat matters. Especially in Tuscany, where the local and tender Chianina beef, cut into thick slabs on the bone and simply grilled over a hardwood fire, are a thing of ageless beauty. We’ve tip-toed from tradition ever so tastefully by serving our fine steaks with a bright tangle of herbs and, yep, minced salami. The result is a steak fiorentina with gremolata that we’re sure Dante would approve.

Skirt Steak with Chimichurri Sauce

studio2108 — Fri, 17 Jun 2016 14:36:21 +0000

Skirt steak with chimichurri sauce is flavor, fast. If you’re looking for a full-on beef hit, the skirt is where it’s at. Cut from the underbelly of the cow (the diaphragm) it’s a muscle that works hard. This means you don’t have to — at least when searing it in a rippin’ hot cast-iron skillet — because it’s laced with juicy, flavorful fat, it will cook up nice and tender and juicy in just a few minutes. You’ll barely have time to salivate before it’s on your plate. Serve with chimichurri, the traditional garlicky, slightly tart and spicy, herbaceous Argentine sauce for grilled meats.

Lomito Completo (Steak Sandwich)

studio2108 — Tue, 14 Jun 2016 15:17:49 +0000

Argentina knows beef. And Argentines know how to make it more delicious than it has a right to be. This ravishing beast of a sandwich is their go-to street snack (yes, it’s a snack), but feel free to serve it as a proper meal. Then plan on a siesta.