Rib Eye Alla Fiorentina With Orange Pickled Shallots Recipe 435

HOW TO PICKLE SHALLOTS

Steps:

• In a small saucepan over medium-high heat, bring vinegar, sugar, and a healthy pinch of salt to simmer, stirring until sugar is dissolved. Stir in shallots.
• Cover and cool completely, about 30 minutes. Store in brine in an airtight container for up to 1 week.

RIB-EYE ALLA FIORENTINA, WITH ORANGE PICKLED SHALLOTS RECIPE - (4.3/5)

Steps:

• Preheat grill to medium high (we used our Weber grill and briquettes). Brush grill grate with oil. Bring the steaks to room temperature for about 30 minutes, so that it grills more evenly. For the shallots: Boil the orange juice and vinegar in a saucepan. Off heat, stir in shallots, 1 tsp salt; season with pepper, cover and let sit until pickled, at least 15 minutes or as long as overnight. For the steak: Combine oil, mint, basil, garlic and zest in a shallow dish; season with salt and pepper. Grill steaks, covered, about 5 minutes per side for medium. Transfer steaks to oil mixture, tent with foil and let rest 5 minutes. then flip to coat steaks in oil mixture. Serve steaks with pickled shallots. NOTE: Rare = 115f - 120F/ Medium Rare = 125F - 130F/ Medium = 135F - 140F

QUICK-PICKLED SHALLOTS.

Steps:

• Place sliced shallots in a pint-sized glass jar. Sprinkle crushed coriander seeds over the top.
• Combine water, vinegars, salt, and sugar in a non-reactive saucepan and bring the mixture to a boil over medium heat, stirring to integrate ingredients.
• Remove from heat, and pour the brine over the shallots. Seal the jar, and bring it to room temperature. Shake to evenly distribute the coriander.
• Store in the fridge, re-upping the shallots and brine as you need to, up to six months.

SPICED PICKLED SHALLOTS

Steps:

• The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
• In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
• Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

PICKLED SHALLOTS

Steps:

• Melt butter in a medium skillet over medium heat; stir in honey and shallots. Season with thyme, salt, and pepper and cook until lightly browned, 2 to 3 minutes. Turn shallots to brown evenly.
• Pour balsamic vinegar into the skillet with the shallots. Reduce heat to low and simmer until shallots are soft, about 7 minutes.
• Serve warm or store shallots in the refrigerator in a sealed container until chilled.

RIB EYE RUB FIORENTINA STYLE ALA MARIO BATALI

Steps:

• Combine the rosemary, sage, thyme, salt & pepper in a small bowl mix well. Pat the steak dry & coat it all over with the herb mixture. Place olive oil in a small dish and add garlic. Allow mixture to steep for several hours. Drizzle one tlb of olive oil over one side of the steak to moisten the herb mixture, and rub it in gently so it will adhere to the meat. Turn the steak over and moisten the other side with the remaining olive oil. Place on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to one hour. Preheat gas grill or prepare a hot charcoal grill with enough coals to last 25 minutes. If possible, leave center of the grill without coals or flame. Place the steak on the grill over the coals and sear on each side for 2 - 3 minutes. Move to cooler part of grill and cook until internal temperature reaches app. 116 degrees. Place steak back directly over the coals, or flame, and finish until steak reaches 120 degrees, turning over once. Transfer to cutting board and let rest for app. 10 - 15 minutes. Then carve steak family style and serve.