Ingredients for 4 people

  • Ribeye steak – four regular steaks (sirloin can also be used)
  • 2 large handfuls rocket
  • 80 g Parmigiano Reggiano
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • De Nigris Recipe Platinum Label Balsamic Vinegar – to drizzle

For the recipe

Slice the cherry tomatoes and set them aside, then take a cheese grater and grate shards of Parmigiano. Place washed and dried rocket in a serving bowl and set it aside.

Heat the oil in a frying pan until it is smoking hot, then season the steak and fry it for a few minutes on each side, until cooked to your taste.

Leave the steak to rest on a chopping board for a couple of minutes, then pat it dry with kitchen paper and slice it.

Place the sliced meat on top of the bed of rocket and garnish with the cherry tomatoes, cheese shards and a generous drizzle of De Nigris Recipe Platinum Label Intense Flavour Balsamic Vinegar of Modena.

Cooking with Chef Giovanni