Sliced steak with cherry tomatoes, rocket and balsamic vinegar dressing
Tagliata di manzoServes - 1
Ingredients:
1 sirloin steak (approx 250g)
5 cherry tomatoes (washed and cut in half)
50g rocket leaves
1 tablespoon of good quality balsamic vinegar
10 pieces of freshly shaved Parmesan cheese
3 tablespoon of extra virgin olive oil
Salt and pepper to taste
Preparation:
Rub the steak with 1 tablespoon of oil and make little cuts along the length of the fat to stop the meat shrinking and curving as it cooks.
Cook on a hot griddle pan for 2 minutes on each side for a medium cooked steak. Add an extra 2 minutes on each side if you prefer your steak well done.
Once ready, season with salt and pepper and place on a chopping board to rest for 1 minute.
In the meantime, place the rocket leaves and the tomatoes in a large bowl, pour over the remaining oil, season with salt and pepper and with your fingertips mix well. Arrange the rocket leaves on a serving plate.
With the help of a sharp knife, cut the steak into 2cm slices and lay on the rocket salad.
Drizzle over the balsamic vinegar and scatter with the Parmesan shavings.
Serve immediately with a cold beer.