2 servings

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• 1 sirloin steak, about 600g, 3-4 cm thick
• 2 spoonfuls extra virgin olive oil
• 1 spoonful sea salt
• rocket
• extra virgin olive oil
• salt and pepper
• Parmigiano Reggiano
• Giusti 3 Gold Medals Balsamic Vinegar of Modena

PREPARING AND COOKING THE MEAT

Leave the meat at room temperature for 30 minutes before cooking it.
Heat the grill on the stove. Grease the steak well with oil, then sprinkle with sea salt.
Place the steak on the hot grill and cook for about 2 minutes on each side. Once cooked, transfer it to a cutting board, cover with aluminum foil, and leave it resting for 5 minutes.

SERVING THE SLICED STEAK

Arrange the rocket on a serving dish and season with olive oil, salt, and pepper. Cut the steak into thick slices, about 2 cm, and place them on the rocket bed. Use a peeler to shave Parmigiano onto the meat. Drizzle with Giusti 3 Gold Medals Balsamico.