Sonia reveals the secrets of cooking the sliced steak, a classic main course often served with rocket and tomatoes.

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We are lodged in an organic farm in the regional park of the Euganean Hills, very close to Padua, in the Veneto region.
Surrounded by such a beautiful landscape I’ve prepared this excellent sliced steak and I’ll show you my cooking secrets!
• 3,5 oz (100 g) of rocket
• 7 oz (200 g) of cherry tomatoes • 1,8 lbs (800 g) of entrecôte steak
• oil, pepper and coarse salt to taste
Let’s make together the sliced steak with rocket and tomatoes:
First of all, take the meat out of the fridge at least an hour in advance, it must be at room temperature, then heat a grill pan until very hot, sprinkle some coarse salt and put the meat on the fire. In this case, the meat is about 2-2 ½ inches thick and it should cook at least 5 minutes per side, according to your taste of course; remember to turn the meat only once on each side… so cook for 5 minutes, then flip it over and cook for 5 minutes more; the steak should be quite pink inside… given that, you can make it more or less cooked.
After 5 minutes, lift the meat, without piercing, and flip it over, add some more coarse salt and cook for 5 minutes more on the other side.
When the meat is ready, let it rest for at least 10 minutes, so that the juices distribute evenly. Then slice the meat, without piercing the surface. As you can see, this steak is medium rare, but if you prefer it more cooked, keep it on the flame at least 2 minutes more per side.
Serve the sliced steak on a bed of rocket, after that add the cherry tomatoes, that have been cut into quarters… sprinkle with pepper… drizzle extra virgin olive oil… and, for a touch of class, serve it with different salt varieties such as the Himalayan pink salt, the Cyprus black salt or the grey sea salt from Brittany. Enjoy your sliced steak and see you next time with Sonia!

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