Grilled Steak on a Rocket Bead with Parmesan Shavings and Balsamic Glaze

By • December 3, 2009 • 0 Comments

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Author Notes: I ate this steak in Modena in Italy and I think it was one of the simplest and tastiest steaks I have ever had. The Balsamic Glaze i use the squeeze bottle one and you put as much as you like. Babette's Feast

Serves 6

  • 6 Sirloin steaks, 1 inch thick
  • coarse salt
  • black pepper
  • 3 cups fresh rocket leaves
  • 4 teaspoons Extra Virgin Olive Oil
  • 3/4 cups Parmesan shavings
  • Balsamic Glaze
  1. Season the steaks with salt and fresh ground pepper.
  2. Pre-heat grill to 500 degrees F. and let it get very hot.
  3. Put steaks on the broiler pan and grill in the oven for 5 minutes. Turn and brown on the other side.
  4. Remove from the oven and cover in aluminium foil to rest for 5 minutes.
  5. Make a bead of rocket leaves on the plates.
  6. Slice the steaks and cover the rocket leaves with the slices of meat. Drzzle 1 teaspoon of olive oil over the meat, sprinkle with the parmesan shavings and drizzle the balsamic glaze over the parmesan. Serve immediately.
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Tags: arugula, balsamic, barbecue, parmesan

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