A delicious Italian recipe for rare sliced steak with parmesan and arugula, dressed with a mixture of pan juices, garlic and lemon.
Preparation time: 5 minutes | Cooking time: 5 minutes
- 4 cloves of garlic
- 200g watercress and arugula
- Olive oil
- 4 sirloin steaks, about 300 g each, at room temperature
- 125 ml extra virgin olive oil
- 4 sprigs of rosemary
- 2 strips of lemon zest (from one unwaxed lemon)
- Juice of 1 lemon
- 60g parmesan, shaved
- Before you start, prepare everything else, such as bread and any other vegetables you want to serve. You have to work fast.
- Mash the garlic with the side of a knife and place the salad leaves in a large, shallow bowl.
- Heat a heavy-bottomed pan until heated through, add a thin film of olive oil and heat until the oil just begins to smoke. Season the steaks and fry them for 2.5 minutes, turning them every 20 seconds to cook evenly. Remove the pan from the heat and put the steaks on a hot plate. Cover with foil and let stand.
- There won’t be much oil in the pan, but anyway, throw it away. Don’t wipe out the pan, however – there is flavor in it. Add extra virgin olive oil and heat over medium heat. Add the garlic, rosemary and lemon zest. Let the aromas infuse in the oil for three minutes, then add the lemon juice.
- Cut the steaks into slices about 0.5 cm thick. Pour half of the dressing into the pan through a sieve over the leaves, arrange the steak on top and sprinkle with Parmesan, then pour over the remaining dressing (again through a sieve). Sprinkle more salt over everything and a good grind of pepper, too. Use immediately.