Ingredients for 4 people
- 800 g beef (sirloin or scamone)
- 150 g rocket
- 200 g Parmigiano Reggiano cheese
- Extra Virgin Olive Oil
- Salt
- Pepper
- Balsamico Molinari Affinato DOP
Preparation
It is advisable to prepare grilled meat using a barbecue with direct and indirect cooking (cooking for 18-23 minutes).
Leave the meat at room temperature for about 1 hour before putting it on the grill and then cook initially with direct cooking to form a crust typical of grilling and finish cooking indirectly up to the desired consistency (medium cooking recommended).
At the end of cooking, put the meat on a cutting board and cut it into slices. Season the meat with Pepper, Salt and a drizzle of extra virgin olive oil.
Place the previously washed and dried rocket on the cutting board and prepare the Parmigiano Reggiano flakes (at least 24 months of aging).
Immediately before serving, pour the Traditional Balsamic Vinegar of Modena Molinari flush so that it becomes the prevailing taste of the dish.
