Bistecca alla Fiorentina with Salsa Dragoncello (Steak Florentine with Tarragon Sauce)

Serves: 2

I am a big fan of dressing up steak and we generally have at least one steak butter on hand for a moorish dinner of steak and potatoes. (You simply cannot go past Café de Paris butter if you are new to it all!)

This recipe is a step up and really is the center of a wonderful meal.

Any number of sides you could serve from chargrilled asparagus with chilli and toasted sesame seeds, a potato gratin, a green salad or all of the above.

However you do it, this will get Saturday lunch talking and kick off an afternoon of wine, laughter and promises you’ll never keep.

I can’t wait.


1kg piece porterhouse steak on the bone (T-bone with loin attached)*
⅓ cup extra virgin olive oil (with extra to brush)
1 tbsp each chopped thyme and rosemary
2 garlic cloves, thinly sliced

Salsa dragoncello
6 hard-boiled eggs
2 slices day-old ciabatta or sourdough, crust removed, torn into 2cm pieces (makes 1 cup)
2 tbsp red wine vinegar
2 tbsp chopped tarragon leaves
6 anchovy fillet, chopped
1 ½ tbsp baby capers, chopped
¼ cup extra virgin olive oil


  1. Heat your grill on a high heat.
  2. For the salsa: Halves the eggs and scoop out the yolks (you don’t need the whites for the dish). Place the yolks in a bowl and mash with a fork.
  3. Place the bread in a separate bowl with the red wine vinegar and 2 tbsp of warm water. Mash together until the liquid has been absorbed. Add the egg yolks, tarragon, anchovy, capers and oil and stir to combine. Set aside.
  4. For the steak: Brush the steak with the extra oil and season with salt. Reduce the the heat of the grill to medium-high and then cook steak for 15 minutes each side for medium rare. (If using an alternative cut, cook until medium rare.)
  5. Whilst cooking, place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground pepper and a couple pinches of salt. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes, turning once.
  6. To serve, cut steak away from the bone on either side, then slice the fillets. Spoon some of the salsa on top and serve with a drizzle of the resting juices.


*Ask your butcher ahead of time for this.

Sirloin Steak in a Tomato and Caper Sauce

Serves: 4

This recipe is from Delicious magazine and it did well to get cooked and typed up.

I have one of those Country Road bags completely full of recipes pulled from different magazines and newspapers and with so many cookbooks and recipes online, it is a rare lucky-dip into the bag for the occasional lunch or dinner.

Anyway, pretty glad we picked this one.

Easy, healthy, tasty and definitely worthy of typing up.

Served with a parsnip mash (with cumin, cayenne, nutmeg and walnut oil) and some steamed beans.



¼ cup olive oil
4 x 150gm sirloin steaks (we used porterhouse)
2 garlic cloves, thinly sliced
6 anchovy fillets in oil, drained
2 tbsp capers, rinsed and drained
Small handful flat-leaf parsley, finely chopped, plus extra to serve
400gm can tomatoes
2 tsp dried oregano


  1. Place 1 tbsp oil in a frypan over a high heat. In batches, sear the steaks for 1 minute on each side and set aside.
  2. Reduce heat to medium then add the remaining 2 tbsp oil to the pan. Cook garlic, anchovies, capers and parsley, stirring for 2 – 3 minutes until the anchovies melt.
  3. Add tomatoes and oregano and simmer over medium-high heat, stirring occasionally for 5 minutes or until thickened.
  4. Reduce heat to medium. Return steaks and any resting juices to the pan. Cover the steaks with the sauce then simmer for 6 minutes for medium-rare.
  5. Serve sprinkled with parsley leaves.