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Pepper Crusted Steak with Balsamic Vinegar of Modena

Serving: 6 people


  • 3 tablespoons freshly ground black pepper
  • 3 teaspoons sea salt
  • 1 tablespoon olive oil
  • 24 oz. piece of steak, fat intact
  • Acetum Original Balsamic Glaze
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Preheat the oven to 320°F. Make a paste with the pepper, salt and olive oil. Score the fat on the steak in a cross-hatched fashion. Rub the pepper oil into the fat, working it in deeply between the cuts.Preheat a heavy-based pan over low-medium heat and add the steak, fat-side down. Leave the meat for about 20 minutes, to allow the fat to render. Increase the heat and turn the steak over to brown the other side. Drain, transfer to the preheated oven for 15-20 minutes, then remove and set aside to rest. To make the salad: cut the vegetables into similar sized pieces and place in a bowl with the garlic and parsley. Whisk the olive oil, ACETUM balsamic vinegar, salt and pepper together in a small bowl and pour over the salad. Toss until the ingredients are well coated, checking the seasoning.
To serve: spoon the salad onto the center of each serving plate. Slice the warm steak thinly and put 2 slices on top of each salad. Drizzle Acetum Original Balsamic Glaze over the steak and add some Ligurian olives to each plate and serve at once. Enjoy!
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