The Sliced Beef is a flavorful and juicy recipe for those who love rare meat. To prepare this dish, you need to purchase the heifer, the female cattle intended for slaughter, and the cut to use is the sirloin. For best results, it is advisable to leave the piece of meat at room temperature for an hour before cooking, and once cooked, wrap it in aluminum foil so it can release its juices inside. Prepare with me the Sliced Beef with Arugula.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
- Energy 405.00 (Kcal)
- Carbohydrates 1.95 (g) of which sugars 1.95 (g)
- Proteins 43.30 (g)
- Fat 23.48 (g) of which saturated 1.33 (g)of which unsaturated 0.00 (g)
- Fibers 0.45 (g)
- Sodium 581.37 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz sliced beef
- 2 sprigs rosemary
- 1.35 tbsp extra virgin olive oil
- 3 pinches fine salt
- 3.5 oz arugula
Tools
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- Cast Iron Griddle
- Aluminum
- Knife
- Paper Towels
Steps
Leave the beef at room temperature for 1 hour, then pat dry with paper towels on both sides. Heat the griddle to a high temperature and place the meat on it. Do not pierce with a fork or move it until it’s time to flip.
After 3 minutes, flip it using tongs to avoid piercing. Another 3 minutes and remove from the griddle. Wrap the meat in aluminum foil for a few minutes so it releases its juices. Then place it on a cutting board and slice into thin slices with a knife held at an angle. Serve on a bed of arugula and season with chopped rosemary. Salt and drizzle with a bit of olive oil.
