Thursday, March 14, 2013

Steak Salad with Parmigiano and Balsamic Vinaigrette

This is a fantastic way to enjoy an old classic such as a grilled piece of meat and a salad.

As I was saying in one of my previous blogs, I rarely eat red meat and when I do I buy the best possible kind. This was an amazingly tender filet!


Ingredients: 
Fresh salad
Cherry tomatoes
a good piece of Parmigiano cheese
Steak or filet
Soy sauce
Balsamic vinaigre
Extra virgin olive oil (evo)
salt

1. I start with a very simple marinade for the meat: salt, soy sauce, evo, and pepper if you like it.
 Let it sit for a few minutes then grill it. I use a cast iron grill that I bought in the camping department (it's cheaper...!). Remember that meat should always be cooked when at room temperature. If it's too cold it becomes tough and..well...raw...!
 2. In a plate prepare the salad, the cherry tomatoes cut in half and very thin slices of Parmigiano cheese. I use a carrot peeler to achieve those thin slices.
3. The vinaigrette is 2 spoons of olive oil and one (or less) of balsamico. Salt to taste.

4. Cut the meat thinly and place it on the salad, then sprinkle with the vinaigrette.

Enjoy!!

Valentina
RealItalianKitchen

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