One more dish from Time-Life Foods of the World: The Cooking of Italy this month. Tonight's main course was Bisstecca alla Fiorentina—Broiled Marinated Steak (p69). We had this dish when we visited Lucca last year. (Yes, we had it in Lucca, not in Florence.)
This is basically a broiled chunk of beef, that's been marinated in a brew of olive oil, wine vinegar, parsley, garlic, and oregano. It should be a substantial chunk of beef, 2.5-3 pounds of T-bone, porterhouse, or sirloin steak, 1" thick, for four people. I bought two small, thickly cut chunks of beef for two people, not even a pound. Because my broiler pan got used earlier in the day and the clean-up crew hadn't yet taken care of that, I heated up a grill pan, and grilled the meat on that. Four minutes on one side and two-ish minutes on the other gave steaks not quite medium (a bit too done for me, but Ed liked it).
This is probably about as inauthentic a version of Bistecca all Fiorentina as you could get, but it tasted quite nice nevertheless.
December at Cookbook Countdown means folks can cook from books they've used during the year, or start with a new one. Why don't you choose a cookbook from your shelf and join in?