BISTECCA ALLA FIORENTINA CON FAGIOLI
Florentine Beefsteak with Beans
1 pound dried cannellini beans
16 cups water
6 cloves garlic, peeled and crushed
4 sprigs fresh sage
1 tablespoon salt, plus extra to taste
2 tablespoons extra-virgin olive oil
1 small tomato, diced
Fresh ground black pepper, to taste
2 (32-ounce) rib-eye, New York strip, or porterhouse steaks
Rinse the beans, picking them over to remove any pebbles. In a pot, soak them overnight in 8 cups of cold water. Drain the beans and cover them with 8 cups of fresh water, add half the garlic and 1 sprig of the sage. Bring the beans to a boil, add the tablespoon of salt, and simmer for 40 to 45 minutes, until they are soft.
Prepare your grill or broiler and preheat the oven to 475 degrees. Drain the beans, discard the garlic and sage, and mix the beans with the olive oil, diced tomato, 2 sage sprigs, and the remaining garlic. Season with salt and pepper. Transfer the beans to a baking dish and bake for approximately 15 minutes.
When your grill is very hot, generously season the steaks with salt and pepper on one side only. This will help the steak form a delicious, spicy crust. Place the seasoned side of the steak on the grill. You should move the the steaks around, but don’t turn them. When the first side is done, about 8 minutes for medium-rare and 11 for medium (this will vary depending on the thickness of the steaks and the heat of the grill), season the uncooked side of the steaks and flip them. Cook the steaks with a side of beans garnished with leaves from the remaining sage sprigs.