Florentine “tagliata” steak with green pepper and rosemary

Preparation

Heat a grill to a high temperature without oil.
Grill the steak for about 7 minutes on both sides.
When the steak comes away easily from the grill, turn over and season the cooked side with aromatic salt.
 Meanwhile heat the oil with green pepper and rosemary, without frying.
When done, bone the steak with a good knife and cut the meat diagonally into slices.
Spoon the rosemary, green pepper and oil mixture on the meat placed on a warmed plate.
Garnish with lettuce and lemon, and serve immediately.

 

Serves 4

  • 1.2 kg (2ó lbs) steak
  • aromatic salt (mix of sage, garlic,rosemary, and coarse salt chopped together)
  • rosemary
  • extra virgin olive oil
  • green pepper

Recommended: Amarone della Valpolicella Classico DOCG

Technical data

Grape origin: from the “Mandolari”, “Tondin”, “Bosco”, “La Costa” vineyards on the Scriani Estate in Fumane.
Grape varieties: Corvina 60%, Corvinone 25%, Rondinella 15%.
Harvest: manual harvest (third week of September selecting the best sun exposed grapes).
Vinification: after a period of natural air drying room, which varies from 90 to 110 days, the crushing of the grapes takes place in 50 hl oak casks. Fermentation with the must in contact with the grape skins for 30-40 days follows without added yeast thanks to the integrity of the grapes.
Ageing: refinement takes place in 350 litre barrels for 16-18 months, followed by further 10 months in 26 hl oak barrels and ageing in the bottle for another six months.
Tasting notes: intense ruby with a tendency towards garnet red, pure and clean bouquet of red fruits and berries, cherry jam and cherries under spirit; on the palate flavours of vanilla, spice, liquorice and bitter almonds.
Alcohol: 16% Vol.
Food matches: it combines beautifully with robust dishes such as venison or roast meats and very mature cheeses, but is also a great sipping wine.
Temperature: To be served at 18-20° and uncorked at least two hours before.
Size: Bottle 0.75 l.