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Bistecca Alla Fiorentina with crispy garlic and parmesan baby carrots

Bistecca Alla Fiorentina with crispy garlic and parmesan baby carrots

Try this delicious recipe.
4
RECIPE TYPE:Mains
 
Method
  • Preheat the oven to 180°C.
  • Defrost the baby carrots and dry with kitchen towel if necessary. Mix the crushed garlic croutons with the grated Parmesan cheese together in a bowl. Add the room temperature butter and mix well. Seasoning with salt and pepper if necessary.
  • Lay the baby carrot in a line baking tray packed tightly together and sprinkle over the Parmesan crumb mixture.
  • Bake for approximately 10 minutes until golden brown.
  • Prepare the Weber for Direct cooking over high heat 230oC – 290oC
  • Brush the Steaks on both sides with 2 tablespoons oil, generously season with salt and pepper and press the rosemary into both sides of the steaks. Leave the steaks to stand at room temperature for 30 minutes before braaing.
  • Braai the steaks over Direct high heat, with the lid closed, until cooked to your desired doneness, about 10 minutes for medium, turning occasionally. Remove from the braai and leave to rest for 5 minutes.
  • In a bowl, mix the rocket and cheese, drizzle with 1 ½ tablespoons oil, season with ¼ teaspoon salt and a pinch of pepper and toss well. Spread the rocket on a large platter.
  • Cut the steaks into 1.5 cm Slices. Arrange the slices in the Centre of the rocket, slightly overlapping. Pour any accumulated juices over the meat. Drizzle the steak and rocket with olive oil and the juice of ½ lemon. Garnish with lemon wedges. Serve with carrots.


Nutrition tip:

  • These steaks are delicious but they have a high fat content, so consider reducing the serving size. Serving the dish with a mixed salad is recommended to help fill up your plate.
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