Parmigiano Reggiano Rare Beef Salad

The Culinary Project “Assi nella Manica”

The Culinary Project “Assi nella Manica”

Standard Supplier 30th April 2015

Parmigiano Reggiano Rare Beef Salad

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This hearty Italian-inspired salad is bursting with colour and crunch and is a great option for a healthy midweek meal. Serves 4

Ingredients

  • Serves 4
  • 4 firm pears, peeled
  • 600ml (1 pt) red wine
  • 25g (1oz) caster sugar
  • 1 bunch watercress
  • Handful of baby spinach
  • 1 head chicory, broken into separate leaves
  • 450g (1lb) rump steak
  • 4 tbsp olive oil
  • 175g (6oz) Parmigiano Reggiano shavings
  • 2 tbsp balsamic vinegar
  • Freshly ground black pepper

Method

• Put pears into a saucepan with the wine and sugar. Simmer gently without a lid, turning the pears from time to time, until tender. Lift the pears from the reduced liquid and leave to cool

• Share the watercress, spinach and chicory between four serving plates

• Preheat a char-grill / heavy-based frying pan. Brush the rump steak with one tablespoon olive oil, then char-grill or fry it over a high heat for two or three minutes on each side. Remove from the pan, cover with foil and leave to rest for five minutes

• Cut the pears into quarters, removing the core. Arrange one pear on each salad. Slice the beef and share between portions. Add the shavings of Parmigiano Reggiano cheese, and drizzle the remaining olive oil over the salads along with balsamic vinegar. Serve, sprinkled with freshly ground black pepper