Tagliata di Manzo

Ingredients

• 1 1/2 lbsirloin steak, two thick steaks
• 3 1/2 ozarugula
• 2 ozParmesan, shaved
• 5 1/4 ozcherry tomatoes, halved
• 1/4 cupextra virgin olive oil
• 1 tbspbalsamic vinegar
• 2 sprigsfresh rosemary
• 1 1/2 tspflaky salt
• 1/2 tspblack pepper, coarsely ground

Method

1. 1

   Take the steaks out of the fridge half an hour before cooking and pat them completely dry.

2. 2

   Heat a grill pan over high heat until smoking, rub it with the rosemary, and cook the steaks about three minutes a side for rare, pressing the rosemary onto them as they cook.

3. 3

   Move the steaks to a warm board and leave them for a full ten minutes, loosely covered.

4. 4

   While the steaks rest, toss the arugula and cherry tomatoes with half the olive oil, the balsamic and a pinch of the salt, and spread them over a wide platter.

5. 5

   Cut the steaks across the grain into thick slices, lay them over the leaves, pour on the resting juices and the rest of the oil, then add the Parmesan, the remaining salt and the pepper.

Nutrition per serving