Beef Flank Steak with Rocket, Pachino Tomatoes, Parmesan Flakes and Balsamic Vinegar (Tagliata di manzo con rucola, pachino, scaglie di parmigiano e aceto balsamico)
Ingredients for 1 person
200 gr (7.05 oz) Flank Steak (Entrecôte)
Rocket (Argula)
10 Pachino Tomatoes
Parmesan Flakes
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Black Pepper
Steak Meat cooking time
If you like your steak cooked rare, cook it 1 minute per side, 4 minutes each side for medium rare and 6-7 minutes for a well done steak. For this last type of cooking (well done) remember to low the flame because, if the grill pan is too hot or the flame is too high, the meat could burn.
The steak has to be turned only once otherwise it could become as shoe leather
Preparation
Heat a grill pan to high flame for 5-6 minutes at least and place the steak over the pan, season with salt, add a pinch of black pepper and cook as the cooking time chosen.
While the steak cooks, cut tomatoes in half.
Move the meat to get the grilled effect then turn it over, add salt and a pinch of black pepper on the other side as well.
Finish cooking, transfer the steak to the chopping board and cut it diagonally
Arrange some rocket into a serving plate set the steak over, add pachino tomatoes, pour over a little balsamic vinegar, add parmesan flakes and a drizzle of extra virgin olive oil.
