Italian steak salad features: simple method and unique taste. The mellow balsamic vinegar sets off the original flavor of the steak. Paired with Merlot produced in friuli, northeastern Italy, it has a mild fruity aroma and a longer aftertaste in simplicity. Ingredients: 2-3 cm thick beef tenderloin (half the size of a book, two people) and appropriate amount of olive oil salt. Wash black pepper and arugula, spin dry 5-6 teaspoons of canned roasted red pepper and parmesan cheese.

1。 Season the steak with salt and black pepper.

2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, carefully add the steak and fry for about 6 minutes. Don't touch it. Turn over and fry for another 6 minutes. This is roughly moderately biased. If you like it medium rare, fry it for 3-4 minutes on each side.

3。 Transfer the steak to a plate and wake up for 10 minutes.

1。 Season the steak with salt and black pepper.

2。 Add 3 teaspoons of olive oil to the wok. When the oil is hot enough to start smoking, carefully add the steak and fry for about 6 minutes. Don't touch it. Turn over and fry for another 6 minutes. This is roughly moderately biased. If you like it medium rare, fry it for 3-4 minutes on each side.

3。 Transfer the steak to a plate and wake up for 10 minutes.

4。 Spread arugula on a salad plate of suitable size. Tear the red pepper (actually not spicy) into pieces and decorate it with arugula.

5。 In a small bowl, add 2-3 teaspoons of olive oil, 5-6 teaspoons of balsamic vinegar and gravy collected in a wok. Add some salt and black pepper and mix well.

6。 Slice the steak, put it on the salad and pour it with the sauce made in the previous step.

7。 Finally, plan some parmesan cheese on it.