Main course2 servings

Sliced beef steak on a bed of arugula with Parmigiano shavings and balsamic glaze

Name: Sliced beef steak on a bed of arugula with Parmigiano shavings and balsamic glaze
Yield: 2
Ingredients: 1 sirloin steak, approx. 600 g, 3–4 cm thick; 2 tbsp extra virgin olive oil; 1 tbsp sea salt; Arugula; Extra virgin olive oil (for serving); Salt and pepper; Parmigiano Reggiano; Giusti 3 Gold Medals Balsamic Vinegar of Modena

Beef steak with arugula, Parmigiano Reggiano and Giusti 3 Gold Medals.

Ingredients

1 sirloin steak, approx. 600 g, 3–4 cm thick
2 tbsp extra virgin olive oil
1 tbsp sea salt
Arugula
Extra virgin olive oil (for serving)
Salt and pepper
Parmigiano Reggiano
Giusti 3 Gold Medals Balsamic Vinegar of Modena

Method

PREPARATION AND COOKING THE MEAT

Bring the meat to room temperature at least 30 minutes before cooking.
Heat a grill pan. Coat the meat well with oil and sprinkle with sea salt.
Place the meat on the hot pan and cook for about 2 minutes on each side.
Transfer the meat to a cutting board, cover with foil, and let it rest for 5 minutes.

SERVING

Spread the arugula on a serving plate and season with olive oil, salt, and pepper.
Cut the steak into slices about 2 cm thick and place them on the arugula.
Grate Parmigiano Reggiano cheese shavings over the meat.
Drizzle with Giusti 3 Gold Medals balsamic vinegar.

GIUSTI