- Angus entrecôte 800 g
- Rocket or other appreciated vegetable to taste
- Extra virgin olive oil to taste
- Gran Pecorino Riserva to taste
Quickly cook the meat on embers, or on a very thick stone or cast iron pan.
Salt and place on a wooden cutting board.
Cut it obliquely and finish with salt, rocket, oil and flakes of Gran Pecorino Riserva.
RECIPE BY: Luisa Bayre and her staff
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