Cold sliced beef
Second course
ready in: 18' mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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INGREDIENTS FOR 4 PEOPLE
1 thick Florentine beef or veal steak of about 1.2kg
250g grape tomatoes
50g black olives
1 sprig of basil
balsamic vinegar
50g pecorino Romano cheese
extra virgin olive oil
salt and pepper
PREPARATION
1. Heat the griddle pan over a high heat, sprinkle it with a pinch of salt and grill for 3-4 mins on each side, for rare. Wrap it in aluminum foil and let it rest.
2. Cut the tomatoes in half. Gently crush the olives, removing the pits and cut into pieces. Unwrap the Florentine steak and lay it on a chopping board. Remove any fat and separate the fillet and sirloin from the bone. Slice both pieces of meat into roughly 1⁄2cm thick slices and arrange them on the plates.
3. Cover the meat with tomatoes, olives and basil. Whisk 3 tbsp oil in a bowl with 1 tbsp balsamic vinegar and a little salt and pepper. Pour over the sliced beef and complete with pecorino shavings to taste.
Recipe of Sale&Pepe
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