The beef slices are a perfect second course for those who love meat without too many frills. By following some important tips found within the recipe, you’ll serve a perfectly cooked beef slice in no time.
These beef slices with arugula and cherry tomatoes are perfect to serve with a nice glass of red wine Mumelter Cabernet Riserva Alto Adige DOC, from the Bolzano winery.
- Difficulty: Easy
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 slice sirloin steak (approx. 10.5 oz and 1.5 inches thick)
- 1 bunch arugula
- 12 cherry tomatoes
- to taste Parmesan flakes
- to taste sea salt flakes
- to taste extra virgin olive oil
- to taste balsamic vinegar glaze
- Mumelter Cabernet Riserva Alto Adige DOC (Bolzano Winery)
Steps
Remove the sirloin steak from the fridge one hour before cooking to bring it to room temperature.
Wash the arugula and chop it roughly. Wash the cherry tomatoes and cut them in half.
Arrange arugula and tomatoes on two plates.
Heat a grill pan or a non-stick skillet until it starts smoking. Place the sirloin steak in the pan and cook over high heat, without moving it, for 4 minutes. Then flip it and cook for another 4 minutes on the other side.
Remove the meat from the pan and wrap it in aluminum foil. Let it rest for 2-3 minutes, then cut into slices of about 1/4 inch thick.
Place half of the beef slices on the bed of arugula and tomatoes and sprinkle with sea salt flakes and Parmesan shavings.
If you like, you can dress it with a drizzle of extra virgin olive oil and balsamic vinegar glaze.
Serve your beef slices immediately, accompanied by a glass of “Mumelter” Cabernet Riserva Alto Adige DOC from Bolzano Winery.
Tip
If you prefer a more well-done slice, less rare, increase the cooking time by 1-2 minutes per side.
