Seared Sirloin with Rocket and Balsamic Vinegar-Tagliata con Rucola ad Aceto Balsamico

The meat here should be about 2.5cm thick and seared on a very hot grilling( griddle) pan or on a barbeque. The inside usually remains fairly medium-rare, but naturally you can cook it to your liking.

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  • 500-600 gr (1 lb 2 oz -1 lb 5 oz) sirloin steak
  • 1 bunch/ 150 gr (4 ½ oz) rocket (arugula)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar


Wash, dry and trim the rocket of any tough edges

Heat a cast iron grill (griddle) on the stovetop.

When it is very hot, add the plain piece of meat. 

Keep the heat on medium to avoid burning the outside and leaving the inside raw.

Cook for 6-8 minutes on each side until dark or grill marks appear, then turn over the meat. 

The thickness of the meat should allow it to remain juicy inside while nicely seared on the outside.

Transfer the meat to a cutting board and sprinkle with salt. 

Cut the meat into slices of about 2 cm (3/4 in), slightly on the diagonal.

Divide the rocket and put a mound onto each plate. 

Add the strips of meat over the rocket. 

Drizzle each serving with a little olive oil and balsamic vinegar, or to taste. 

Add a little salt to the rocket. 

Grind over pepper and serve immediately.


Leave a little of the fat on for flavour, if you like, and add some extra olive oil and balsamic vinegar to each plate to taste.
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