Sauté Beef with Balsamic Vinegar

Juicy beef strips with balsamic vinegar, Parmigiano and rocket, ready in minutes and absolutely fantastic! Sauté Beef with Balsamic Vinegar is the perfect solution for unexpected guests, they can be served as entree or main and require very basic cooking experience. And I know this pic isn't the best, but I assure you it looks better in real life ;-)


Because this recipe is so simple, you really need good ingredients for it to work.

Traditionally this dish is prepared with the shank, and the reason it's cut in small strips is because the shank isn't the most tender part of the beef and can be a little chewy. Anyway, you can choose the cut you prefer, as long as it's fresh and premium quality. I strongly recommend you go to your local butcher to get the yummiest meat!

Your balsamic vinegar should also be a good one, as it's pretty much the only thing you'll put on the meat. Do you know how to recognise a good balsamic vinegar? The words "made in Italy" on the label are not all you need ;-) Look at the ingredient list: if the product you're looking at contains caramel, put it back on the shelf!


Ingredients (to serve about 2)
- 250 gr beef, cut in thin strips
- 2 tbsp extra virgin olive oil
- rosemary to taste
- 2 tbsp balsamic vinegar
- rocket or lettuce and shaved Parmigiano to taste

Steps

1. Coat the beef strips in olive oil, add rosemary, mix well and put aside.

2. Place a fry-pan on high heat, when it's quite hot put the meat in and sauté for 1.5 minutes or less.

3. Add balsamic vinegar and sauté for 1.5 more minutes (or less if you like your meat rare).

4. Remove immediately the meat from heat and transfer it on a serving dish with rocket. Shave Parmigiano on top, add a little more balsamic vinegar if you like, and serve hot.







Match it with
If you serve this as a main, find a side dish that will enhance the balsamic taste, like the tomatoes au gratin.
For drinks, go for red wine.