Balsamic steak

This is from the classic Italian cookery bible, The Silver Spoon.

I used rump steak, because I love it, it is juicy and tasty meat. You will need nice thick steaks for this. Trim off any membrane and connective tissue but leave the outer fat in place. Season them with some coarsely-milled black pepper.

You fry the steaks for three or four minutes on each side in butter and oil, making sure you get a good char on the outside, but that they remain pink and juicy inside.

Then set the steaks aside to rest while you deglaze the pan with a decent glug (about three tablespoons) of balsamic vinegar. Then add a nice big knob of butter and allow the sauce to reduce a bit.

To serve, pour the sauce over the steaks and garnish with parsley.

I served these steaks with some cavalo nero that I’d blanched until soft, drained and then finished off with some extra virgin olive oil and some Charlotte potatoes roasted in olive oil with sprigs of rosemary.

A good Italian red would be lovely with this, maybe a Chianti Classico, a Barbera, a Valpolicella or maybe even a Barolo or Brunello di Montalcino, if you want to push the boat out. A Montepulciano d’Abruzzo would be a good lower-priced alternative.


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