Italian · dinner
15m
Total time
2
Servings
490
kcal
easy
Difficulty
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FAQ · Things people ask
Sirloin (controfiletto) is traditional — fine-grained and lean enough to slice thin and sear fast. Flank steak or top round also work if you slice against the grain. Avoid chuck or shoulder; they need braising time this dish does not give them.
Yes — many trattoria versions include them. Halve or quarter them and add raw to the plate with the rocket. They add sweetness and color. Not strictly traditional but widely accepted.
Lemon is lighter and more classic. Balsamic works but is sweeter and heavier — use just a few drops, not a drizzle. Some recipes use both.
Either. Grana Padano is milder and less expensive; Parmigiano is nuttier and more assertive. Both should be shaved in large flakes with a vegetable peeler — not grated.
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