Bistecca alla Fiorentina with Watercress and Pistachio Salad

Bistecca alla Fiorentina with Watercress and Pistachio Salad

Bistecca alla Fiorentina with Watercress and Pistachio Salad


45 minutes

Details
  • Servings:   2
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • mediterranean
Ingredients
  • One 1¼ lb. bone-in porterhouse steak
  • 1 tsp. kosher salt, plus more as needed
  • ¼ tsp. freshly ground black pepper
  • 2 oil-packed anchovy fillets, finely chopped, plus ½ tsp. oil from the jar
  • 3 Tbsp. extra-virgin olive oil
  • 2 large garlic cloves, grated (1¼ tsp.)
  • 1 tsp. very finely chopped fresh rosemary
  • 2 Tbsp. finely chopped shallot (from ½ shallot)
  • 2 Tbsp. plus 1 tsp. red wine vinegar
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups loosely packed watercress (2½ oz.)
  • Freshly ground black pepper
  • 2 Tbsp. raw or roasted, unsalted pistachios
  • Parsley sprigs, for garnish (optional)
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