Ingredients:
Re Castelli Balsamic
4 tablespoons of oil
80 g Parmigiano Reggiano shavings
100 g rocket
400 g beef
Salt and pepper to taste
Method:
First, wash the rocket and pat it dry.
Place a griddle pan over the heat and allow it to heat up for 5–10 minutes.
Once hot, place the steak (or steaks) on the griddle pan. Wait one minute, then turn the steak.
Season the cooked side with one tablespoon of oil, a pinch of pepper and a pinch of salt. Wait one minute and repeat the process.
Turn the steak and season the other side with oil, pepper and salt, this time adding two tablespoons of Re Castelli Balsamic. Allow the balsamic to evaporate.
After approximately one minute, repeat the seasoning with the remaining oil, salt and pepper. Wait another minute, turn the steak, add the remaining Re Castelli Balsamic and allow it to evaporate.
At this point, the steak will be well cooked. Transfer it to a plate, cut it into strips approximately 1.5 cm thick, garnish with the rocket and Parmigiano Reggiano, and serve.
Finally, drizzle the beef strips with Re Castelli Balsamic before adding the rocket and Parmigiano Reggiano.
Enjoy your meal!