← Nouns Cooking · Italian

Ingredients

• 500 g sirloin or rib-eye steak, about 3 cm thick
• 60 g Rocket (arugula)
• 30 g Parmesan, shaved
• 100 g Cherry tomatoes, halved (optional)
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 sprig Rosemary
• flaky sea salt
• Black pepper

Method

1. Take the steak out of the fridge 30 minutes before cooking and pat it dry. Rub with a little oil.
2. Heat a heavy griddle or cast-iron pan over high heat until smoking. Sear the steak for 3–4 min per side for medium-rare (52–55°C / 125–130°F inside), pressing the rosemary onto it for the last minute.
3. Rest the steak on a board for 5 min.
4. Spread the rocket and tomatoes on a platter. Slice the steak across the grain into 1 cm strips and lay them over the leaves with their juices.
5. Season with flaky salt and pepper, drizzle with the rest of the oil and the balsamic, and scatter over the Parmesan.

Tips

• Salt the meat after slicing, not before, so the juices stay inside.
• Leave the fat on while cooking for flavour; trim it after resting if you prefer.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano Sip and Feast