Meat and sweet

Winter's brazen sun washes the warm day, and I send the pots and the pots rest on the shelf toward the cold days will come. But before these come back, I take the inconstancy of weather and light meat feast editor.

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As I was leafing through a book about Guy Peretz, chef talented and hard-working colleague, I delayed the start revealing light meat dishes, high-quality, giving due respect to the prime cuts of beef, after all, are the sirloin, fillet and entrecote.

First I turn to the classics, Rocca skillet steak I well remember the restaurant "Fstlinh" in the 90s, dose and carefully performed exactly who wait asked her repeatedly.

A few drops of olive oil in a frying pan hot, spiced slices of sirloin minutes Atlantic salt and ground black pepper, bunch arugula, and nothing more. But when a fine piece of meat and a precise technique, do not need anything more.

Finally, I thread on bamboo skewers plump cubes of entrecote long sung in teriyaki sauce and plenty of thin slices of garlic and roast in a pan until well browned on the outside and stays red and inviting on the inside.

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Skewers of beef teriyaki and garlic

Ingredients (for 4 servings):

• 12 skewers of beef (Entrecote, sirloin or tenderloin), weighing about 70 grams each

• 1 cup teriyaki sauce

• 8 cloves garlic, peeled and sliced ​​into thin slices

• 4 tablespoons olive oil

To serve:

Fresh vegetables sliced

Preparation:

1 evening dinner, soak the skewers with teriyaki sauce with garlic slices overnight.

2. The next day, heat olive oil in a heavy pan and grill the skewers about 2 minutes on each side depending on the desired degree of roasting. Towards the end of roasting, add slivers of garlic from the pan position.

3. Decorate the skewers with bits of garlic and serve sliced, accompanied by seasonal vegetables.

Steak Rocca

Ingredients (for 4 servings):

• 8 thin slices of sirloin and clean oiled weight of 120 grams each

• 2/3 cup balsamic vinegar

• 4 tablespoons olive oil

• Atlantic salt to taste

• freshly ground black pepper to taste

• 1 bunch arugula

• 4 tablespoons olive oil

Preparation:

1. In a small pan cook the balsamic vinegar over low heat about 10 minutes until a lower figure indicates the syrup. Cool.

2. frying pan and aesthetic heat olive oil, place the slices of sirloin, seasoned with salt Atlantic and ground black pepper, and burners on one side only about 3 minutes, depending on the desired degree of roasting.

3. Remove the pan from the heat, abundant arugula garnish, sprinkle over olive oil and reduced balsamic vinegar, season with salt and pepper and serve immediately.