Rinder-Tagliata mit Rucola und Parmesan

Zubereitung

1. Take the steak out of the fridge 15 minutes ahead and season it with salt and pepper.
2. Sear it in a very hot pan with half the olive oil for 2–3 minutes per side and let it rest for 5 minutes.
3. Toss the rocket and halved cherry tomatoes with the rest of the oil and a little balsamic vinegar.
4. Slice the steak thinly, lay it on the salad, shave the parmesan on top and serve with the bread.