Ingredients: Per 4 servings
- 4 club steaks, (slice of sirloin with bone)
- 2 onions
- 1 oz butter
- 2 tablespoons olive oil
- ½ cup white wine
- ¾ oz all-purpose flour
- salt and pepper to taste
Lightly coat the chops in flour. Finely slice the onions and brown in a large pan containg butter and oil over low heat.
When the onions are golden add the chops, raise the heat, splash with a little white wine, and season with salt and pepper.
When they have colored on one side, turn them over and finish cooking until also the other side is coloured.
Put the chops on a serving plate and serve topped with the onions.
In Italy, costata, or a chop, is one of the most common cuts for steaks. In fact, the two terms have almost become synonymous.
Although a roast veal chop is a typical Italian dish, the term bistecca derives from the English work steak. Over the centuries, various legends developed surrounding the name, the most original of which come from 16th century France.
At that time, the entire city would celebrate Saint Lawrence’s day by making bonfires and eating large amounts of veal, which was served on the street. The legend says that, just before the middle of the century, Queen Elizabeth I of England had sent messengers to Florence to strengthen the British relations with local banks and gather funds to arm the fleet of ships that would become the invincible armada of 1558 under the command of sir Francis Drake.
Legend has it that on the evening of Saint Lawrence’s day, the British guests, having accomplished their mission, decided to join in the festivities, singing, dancing, and especially eating. When it was time to serve the roast meat, the British guests shouted out “beef steak, beef steak please!” Having heard this, the Florentines adopted and Italianized the phrase, shouting back “bistecca!” and giving the name to the famous Italian dish.
Did you know that...
steak is such an ancient food that it is even pictured on the walls of the Etruscan tombs of Tarquinia?
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