Tagliata alla Rucola with Pears
Anjou pears lend a welcome touch of sweetness to this simple and classic Italian steak salad.
- 2 ripe Anjou pears
- 7 ounces of thinly sliced beef / sirloin
- 1 pack of arugula leaves, washed
- 1 3/4 ounces of parmesan cheese
- Juice from half a lemon
- Olive oil
- Salt and pepper
- Slightly coarse sea salt
Season the meat slices with salt and pepper on both sides and drizzle with a little olive oil. Allow to sit for a few minutes. At this time, slice the pears, without the core and kernels.
Preheat a pan. Place on flat serving plates the arugula leaves and top the pear slices. Burn the chunks of meat for a very short time on the pan – 10 seconds on each side. Remove from the fire and place on the plates with the arugula and pears.
Squeeze over lemon juice, sprinkle with a little olive oil, scrape parmesan cheese and sprinkle with a little coarse salt. Serve immediately.
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