Bistecca al Salmoriglio | Served in 15 minutes

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Bistecca al Salmoriglio | Served in 15 minutes

Name: Bistecca al Salmoriglio | Served in 15 minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions
Cuisine: Italienische Küche
Ingredients: 500 g beef fillet (rump steak); 1 pc organic lemon; 2 cloves fresh garlic; 2 g dried oregano; 1 bunch fresh flat-leaf parsley; 60 ml extra virgin olive oil; 5 g fine salt; 3 g ground black pepper

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15 min

Quick

Gurkerl Küche

Saftiges Steak trifft auf die aromatische Frische Siziliens: Zartes Rumpsteak scharf in der Pfanne angebraten und mit einer warmen Salmoriglio-Sauce aus kaltgepresstem Olivenöl, spritziger Zitrone, Knoblauch und feinen Kräutern verfeinert. In nur 15 Minuten serviert – pure italienische Lebensfreude!

Ingredients

Price per portion:€ 25.37

Main ingredients & herbs

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Beef fillet (rump steak) 500 g Rinderfilet (Rumpsteak)

Organic lemon 1 Stk Zitrone Bio

Fresh garlic 2 Zehen Knoblauch frisch

Dried oregano 2 g Oregano getrocknet

Fresh flat-leaf parsley 1 Bund Petersilie glatt frisch

Sauce & seasoning

Extra virgin olive oil 60 ml Olivenöl extra nativ

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Fine salt 5 g Salz fein

Ground black pepper 3 g Pfeffer schwarz gemahlen

Preparation method

Preparation & salmoriglio

Take the rump steak out of the fridge at least 30 minutes before preparation so the meat reaches room temperature. Pat thoroughly dry with paper towels. Peel the garlic cloves and chop them very finely. Wash the organic lemon with hot water, rub dry, finely grate 1 tsp of zest, and squeeze out 2 tbsp of juice. Wash the fresh flat-leaf parsley, shake dry, and chop finely.

For the salmoriglio sauce, whisk 4 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, the lemon zest, finely chopped garlic, dried oregano, and chopped parsley in a small bowl with a fork or a small whisk until creamy. Season with a pinch of salt and freshly ground black pepper, then leave to infuse at room temperature.

Searing & resting

Heat a heavy pan (ideally cast iron) on the highest setting until very hot. Add the remaining olive oil (approx. 1 tbsp). Generously season the steak on both sides with fine salt and freshly ground pepper immediately before placing it in the pan.

Chef's tip

Oven for resting: Be sure to let the steak rest briefly in a slightly warmed oven after searing – this relaxes the meat fibers and keeps the meat incomparably juicy when sliced.

Serve emulsion warm: The salmoriglio develops its full flavor when it meets the hot meat. You can also gently warm the sauce for 1 minute in the still-warm pan drippings before serving (do not boil).