Nº of people
25ml Gallo Extra Virgin
75ml Gallo Classic Modena Balsamic
- 400g Thin Slices of Beef (Sirloin or Rumpsteak)
- 100g Grated cheese (Ilha São Jorge- Azores)
- To taste, Gourmet Salt/Salt Flower
- To taste, Pepper from the mill
- 150g Marinated Mushrooms
Method of preparation
Cut the meat into thin slices of about 50g/75g.
Place slices between cling-film sheets and press down with with a skillet or small saucepan to flatten slices.
Mix together the Gallo olive oil and the Gallo vinegar and brush the slices of meat.
Let macerate for about 30 minutes.
Brush the serving dish with this mixture.
Place the meat on the dish, sprinkle with grated cheese, and the gourmet salt and ground pepper.
Serve with the marinated mushrooms.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!