Are you sure you want to delete this recipe?
This recipe was uploaded by Alexa1978
•Share the watercress, spinach and chicory between four serving plates or bowls
•Preheat a char-grill pan or heavy-based frying pan. Brush the rump steak with one tablespoon olive oil, then char-grill or fry it over a high heat for two or three minutes on each side. Remove from the pan, cover with foil and leave to rest for five minutes
•Cut the pears into quarters, removing the core. Arrange one pear on each salad. Slice the beef with a sharp knife, then share between the portions. Add the shavings of Parmigiano-Reggiano cheese, and drizzle the remaining olive oil over the salads along with a few drops of balsamic vinegar. Serve, sprinkled with freshly ground black pepper
Cook's tip: If possible, use a cheese slicer to produce the shavings.