Ingredients
- 2 lbs (800 g) beef entrecôte (or rump, ribeye, or T-bone)
- ½ cup (100 g) rocket salad
- ½ cup (100 g) cherry tomatoes
- Extra virgin olive oil, to taste
- Balsamic vinegar, to taste
- Salt and black pepper, to taste
Instructions
Prepare the Balsamic Reduction
Pour the balsamic vinegar into a small pan and heat over low heat.
Add cloves, juniper berries, and cinnamon sticks. Let the sauce reduce until it has decreased by about half.
Once ready, strain the reduction through a sieve and set aside.
Prepare the Meat
Remove the beef from the refrigerator at least one hour before cooking so it reaches room temperature.
Heat a grill pan over high heat with a drizzle of extra virgin olive oil.
Cook the meat for about 2–3 minutes per side, depending on thickness, to keep it rare and juicy inside.
Season with salt and black pepper.
Serve
Slice the meat if desired and serve with rocket salad and cherry tomatoes.
Drizzle with the balsamic reduction and a little extra virgin olive oil.