Description
To make this very fashionable Italian dish, you need some really good, tasty and tender beef. There are a variety of sauces that you can serve with the beef to make it even more delicious.
Served with a scattering of fresh rocket (arugula) and shaved Parmesan and cherry tomatoes, this dish is a meal on its own. Don’t forget some good crusty bread to mop up the juices.
Ingredients
- 1 whole (800g Size) Rump (Sirloin) Or Bone-in Rib Eye Steak, About 4cm Thick
- 1 sprig Fresh Rosemary
- 125 milliliters Extra Virgin Olive Oil
- Freshly Ground Black Pepper, To Taste
- 2 cups Rocket Baby Arugula
- 1 cup Parmigiano Reggiano Cheese, Shaved
- 10 Cherry Tomatoes, Halved
- Balsamic Vinegar, to taste
Preparation
Remove meat from refrigerator 1 hour before cooking to bring it up to room temperature. Squeeze rosemary with your hands to release essential oils.
Heat a chargrill pan to maximum heat and add olive oil and rosemary. When pan begins to smoke, turn down heat just a little and immediately place steak in the pan on top of the rosemary. This will allow the rosemary flavour to be absorbed by the meat.
Cook for 2 minutes on each side, turning every couple minutes, then cook for another 2 minutes on the fat side, holding the steak upright with a pair of tongs. Transfer the meat to a plate and cover with aluminium foil to rest for 4 to 6 minutes.
Slice meat into 1.5cm (1/2-inch) thick pieces. Season with freshly ground pepper and serve topped with fresh rocket, shaved Parmesan, and halved cherry tomatoes. Just before serving, spray with balsamic vinegar and spritz with olive oil and pour some of the oily juice left over from resting the meat.
