800g of beef sirloin
800g of coloured potatoes
Salt, pepper, extra virgin olive oil, rosemary
Balsamic Vinegar of Modena - Mazzetti l'Originale - Three Leaves
Remove the meat from the refrigerator an hour before to start the preparation of your recipe.
Wash the potatoes thoroughly with the peel and cut into wedges. Boil salted water and cook the potatoes for about 5 minutes. Drain the potatoes and toss them in a non-stick pan with a little oil to finish cooking and make them crispy. Season with salt, pepper and rosemary.
In the meantime, heat a cast iron pan well, add a few grains of coarse salt and place the meat on it. Cook on both sides for about 5 minutes. Remove the meat and let it rest a couple of minutes before cutting it obliquely into slices about 2 cm thick.
Serve the meat on a dish where you have previously spread Balsamic Vinegar of Modena - Mazzetti l'Originale - Three Leaves. Season with salt and pepper. Garnish with coloured potatoes.