|Tagliata al sangue con pomodorini e patate arrosto|
My husband's relations in Tuscany always like to treat us to La Fiorentina which is the best steak ever and they are justifiably proud of it. It is served on the bone and best eaten in a restaurant if you don't have a barbecue or open fire to cook on at home. Much more manageable on a kitchen stove is the Tagliata. You cook it quickly on each side over a hot grill and then cut it in slices with a sharp knife. Season it with lots of rosemary,salt and pepper and serve with cherry tomatoes lightly cooked in oil and basil and some form of potato .