Recipe Beef steak with Scorzone truffle
YIELD: MAKES 4 SERVINGS
- Nero di Cognaro Scorzone Truffle 80 gr
- Beef: beef sirloin or entrecote 800 gr
- 3 tablespoons of extra virgin olive oil
- Salt and pepper
Heat a grill and sprinkle the hot plate with a little of coarse salt and pepper. Put the beef to cook, turning it half cooked (about 8 minutes per side) with the aid of a pliers. Increase the cooking if you do not like too much the meat rare, although the cut must remain beautiful pink and juicy inside. Once cooked, place the steak on a cutting board, add some seasoning (salt and pepper) if desired and let rest for a few minutes.
Cut the meat into thick slices about 2 cm and place them on a serving dish and garnish with lemon wedge, or arugula salad. Season the sliced beef with carpaccio of scorzone truffle on a drizzle of extra virgin olive oil.