Vitello Scottato con Pomodoro Verde in Olio Extravergine d’Oliva ed Erbette Aromatiche

STEAK WITH OLIVES, HERBED GREEN TOMATOES, AND PICKLED RED ONIONS, SERVES 4

Silvia Baracchi, starred Michelin chef, has a genius for using local ingredients in stunning new ways. I have made this with veal chops and with filet mignon. All good.

  • 4 cups kalamata olives, pitted and coarsely chopped

  • 4 boneless rib steaks, cut 1 ¼ inches thick

  • Extra-virgin olive oil, QB

  • Sea salt and freshly ground pepper, QB

  • 3 green tomatoes, cut into 1-inch wedges

  • 3 cloves garlic, slivered

  • 2 to 3 tablespoons freshly chopped herbs of your choice: parsley, basil, rosemary, thyme, oregano

  • Pickled red onions (recipe follows)

Preheat the oven to 175°F.

Spread the olives on a baking sheet lined with parchment paper. Bake them for at least 4 hours or overnight, until they are dried out but not burned. Let cool, then transfer to a blender or food processor and pulse until coarsely ground.

Trim excess fat from around the steaks. Brush lightly with olive oil. Season the meat lightly with salt and generously with pepper. Press the ground olives onto both sides of the steak to coat completely. Wrap in waxed paper and refrigerate for 2 to 8 hours. Let stand at room temperature for 1 to 2 hours before cooking.

In a bowl, toss the green tomato wedges with ½ teaspoon salt and a generous grind of pepper, the garlic, herbs, and 2 tablespoons olive oil.

Preheat the oven to 450°F.

Line a heavy skillet (preferably cast iron) with parchment paper. Pour in 3 tablespoons olive oil and set over medium-high heat until hot. Add the steaks and sauté for 1½ to 2 minutes on each side until nicely browned. Transfer to the oven. Roast for 5 to 8 minutes, until the meat is rare to medium-rare. Remove to a cutting board and let rest for 5 minutes. Do not tent.

While the steak roasts, heat 2 tablespoons olive oil in a medium skillet. Add the green tomatoes, their juices, the garlic, and the herbs. Sauté over medium-high heat until they are softened but still hold their shape, 3 to 5 minutes.

To serve, cut the steak against the grain into thick slices. Arrange on plates with alternating layers of the sautéed green tomatoes and pickled red onions.

PICKLED RED ONIONS

  • ½ cup white wine vinegar

  • 2 tablespoons sugar

  • 2 teaspoons coarse salt

  • 1 teaspoon black peppercorns

  • 3 whole cloves

  • 1 bay leaf

  • 2 medium-size red onions, thickly sliced

In a medium-size saucepan, combine 4 cups water with the vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar. Add the peppercorns, cloves, and bay leaf. Reduce the heat and simmer for 5 minutes.

Add the red onion slices and simmer for about 3 minutes, until the onions are just softened but still hold their shape. Transfer the onions to a glass container. Let the brine cool slightly, then pour over the onions. Marinate for at least 30 minutes before using. If you have extra, let cool. Refrigerate for up to 5 days.

Il Falconiere, Cortona, Toscana