Bistecca con rucola

Bistecca con rucola

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

This sounds so much more exotic than saying ‘steak and salad’. Lately, instead of buying a couple of steaks, I’ve taken to buying one large piece of fantastic quality beef – such as rib eye on the bone or a juicy T-bone. After cooking, I slice the meat and serve it on a bed of rocket on a platter in the middle of the table. It’s so easy but looks so fancy.

It’s important to take the meat out of your fridge at least 30 minutes before cooking to bring it to room temperature. It makes the meat tastier as the fibres will have had time to relax.

Ingredients

Quantity Ingredient
1 x 300g piece beef rib eye
1 tablespoon extra-virgin olive oil
sea salt and freshly ground pepper
handful rocket leaves
lemon wedges

Method

  1. Preheat the oven to 200ºC. Heat a cast-iron frying pan until it’s really, really hot.
  2. Rub the beef all over with olive oil and season generously with salt and pepper.
  3. Place the steak in the pan and cook for 3 minutes. Don’t be tempted to turn it and have a look before the 3 minutes are up. Turn and cook on the other side for 1 minute then transfer to the oven and cook for around 8 minutes. This will give you a juicy, tender, rare steak. Cook for longer if you prefer your steak well-done. Remember that the handle of the pan will be hot, so use 2 oven mitts or tea towels when removing it from the oven.
  4. Leave the beef to rest in a warm place for 5 minutes, then cut into nice thick slices on a diagonal. To serve, scatter the rocket leaves on a platter and arrange the slices of beef. Serve with lemon wedges.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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