for 4 person

Bistecca

1 kg	T-bone steak
1 tbsp	olive oil
1 tsp	salt
a little	pepper

To serve

2 tbsp	lemon juice
2 tbsp	olive oil
½ tsp	salt
a little	pepper
100 g	rocket
250 g	tomatoes, cut into slices
40 g	Parmesan, shaved into thin strips using a peeler
40 g	pine nuts, roasted
1 tbsp	olive oil
½ tsp	sea salt

How it's done

Bistecca

Remove the meat from the fridge approx. 1 hr. prior to cooking. Brush the meat with the oil, season.

Charcoal/gas/electric grill

With the lid down, grill the meat over/on a high heat (approx. 250°C) for approx. 6 mins. on each side. Remove the meat from the grill, cover and leave to rest for approx. 10 mins.

To serve

Whisk together the lemon juice and oil, season the dressing. Arrange the rocket and tomatoes on a platter, drizzle with the dressing. Scatter the cheese and pine nuts on top. Carve the meat, place on top, drizzle with the oil, season with salt.

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