Sliced beef with cherry tomato and arugula salad is a flavorful and tempting main course, a timeless classic of Italian cuisine. The meat, tender and tasty, offers a perfect balance between lean and fatty parts, making this preparation one of the most inviting ways to enjoy pure beef. The Bosana extra virgin olive oil, with its fruity and slightly spicy aromatic profile, enhances the flavors of the dish. A simple and quick recipe to prepare, ideal for a light yet delicious dinner.
For our dish, a good extra virgin olive oil is essential, a condiment capable of enhancing the flavor of each dish with its aromatic notes.
For this recipe, we’ll use Monocultivar Sandalia Bosana extra virgin olive oil, known for its intense fruitiness enriched with notes of tomato, artichoke, freshly cut grass and aromatic herbs. On the palate, both bitterness and spiciness are present and persistent, giving the oil a smooth texture and a subtle astringency. The retro-nasal and gustatory notes confirm the herbaceous aromas, leaving the mouth feeling “clean” with a delicate astringent finish.
Its intense fruity flavor and the persistent bitter and spicy sensations are elevated when paired with dishes of strong character, such as red meats, legume soups, and bruschetta. It is also excellent when used raw, whether in salads or as a dip for fresh vegetables.
A drizzle of Bosana EVO oil will be enough to enhance the quality and characteristics of the ingredients.
Ingedients:
- 800 grams of entrecôte
- Breton grey salt flakes
- Freshly ground black pepper
- Fresh rosemary
Ingredients for the salad:
- 100 grams of rocket
- 100 grams of cherry tomatoes
Take the whole piece of entrecôte and let it sit at room temperature for at least 30 minutes before cooking. Rub it with Bosana EVO oil for a few minutes.
Grill on a hot grill for about ten minutes, turning on all sides. Then, slice and serve with the salad. Season with salt, pepper, rosemary, and a drizzle of olive oil.
If you prefer your meat less rare, you can pop it in the oven for a few seconds before serving. To check for doneness, use a cooking thermometer: the core temperature of the meat should be around 52 degrees.
Arrange the meat slices on a platter, add arugula leaves, flaked salt, and the halved cherry tomatoes. Serve with a drizzle of Bosana EVO oil.
Your sliced beef with cherry tomato and arugula salad with Bosana EVO oil is ready to be enjoyed!