Steak-Italian "Tagliata"

4 steak veal or beef

2 large bunch arugula (or regular lettuce, spinach)

1 onions

1 lime

1 a sprig of cherry tomatoes

balsamic vinegar

olive oil

a mixture of Provencal herbs (thyme, Basil and rosemary)

freshly ground pepper

salt

To connect part olive oil with lime juice, add salt and pepper, sliced onion, herbs, marinate in the resulting meat sauce at least 1 hour, the longer the better.

The arugula or lettuce, rinse, Pat dry, put in the form of a "cushion" on the plate, along the perimeter to lay halves sliced cherry tomatoes or chopped regular tomato.

Olive oil to combine with balsamic vinegar and a small amount of herbs, stir, pour over the tomatoes and salad/salad.

Pan greased with olive oil, heat, fry the meat with 2 sides for 3-4 minutes.

In General, the steak in Italian "Tagliata" served as steak with blood, pre-cut narrow strips laid on a bed of greens.

The author of the recipe: Daria Savina