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Ingredients (2 servings)
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400 g Rostbraten oder Beiried vom ALMO-Rind
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500 g Brokkoli
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100 g Pecorino Pepato DOP
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Salz, Pfeffer, Öl
Preparation
- Cut the broccoli into florets and cook in boiling salted water for about 5 minutes until al dente. Drain and set aside.
- Pat the beef steaks dry and season with salt and pepper. Sear in a pan with a little oil on both sides, then cook over medium heat to the desired doneness.
- Coarsely grate or shave the pecorino into fine slices.
- Briefly add the broccoli to the pan and toss in the hot frying fat.
- Serve the steaks with the broccoli on plates and sprinkle generously with the pecorino.
