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Three slices of steak cooked rare served on a white plate, next to the slices there are colorful cubed chopped vegetables, lightly charred and tender. The vegetables appear to be courgettes, bell peppers, scallions, radicchio. Both the meat and the vegetables were bathed in a drizzle of balsamic vinegar.

Sliced Beef with Grilled Vegetables in the Pisan Style

Guido Pasquariello
This recipe brings the flavors of Pisa to your table with tender grilled beef and colorful vegetables, all drizzled with a balsamic reduction. It's a simple yet elegant dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 16 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Grill pan
  • Knife
  • Cutting board
  • Small saucepan

Ingredients
  

  • 2.2 pounds of Mucco Pisano beef or any high-quality steak, such as Ribeye or New York Strip about 1-inch thick
  • 4 scallions
  • 1 yellow bell pepper and 1 red bell pepper
  • 3 zucchinis
  • 1 Treviso radicchio or any type of radicchio or a slightly bitter green like endive
  • Salt and pepper to taste
  • Extra virgin olive oil
  • A handful of parsley chopped
  • Balsamic vinegar of Modena
  • 1 clove Garlic

Instructions

  • Prep the Vegetables: Slice the zucchinis and bell peppers (remove the seeds from peppers), cut the scallions in half, and the radicchio into 5-6 pieces. Grill the vegetables on a cast-iron grill pan over medium heat, turning occasionally, until they are lightly charred and tender, about 5-7 minutes.
    4 scallions, 1 yellow bell pepper and 1 red bell pepper, 3 zucchinis, 1 Treviso radicchio
  • Season the Vegetables: Once grilled, chop the bell peppers and zucchinis into small pieces. Toss them in a bowl with a little olive oil, a crushed garlic clove (optional), and chopped parsley. Season with salt and pepper, then set aside on a serving platter.
    Salt and pepper to taste, Extra virgin olive oil, A handful of parsley, 1 clove Garlic
  • Prepare the Beef: Remove the beef from the refrigerator at least 3 hours before cooking. Pat dry with paper towels. You can season the beef with salt either before or after grilling, depending on preference. For a medium cook, grill the beef on a hot cast-iron skillet for 8 minutes per side, then stand it upright on the edge for 3-4 minutes. Adjust the time for your desired doneness. Optionally, rub a little olive oil on the beef before grilling to prevent sticking and enhance crispiness.
    2.2 pounds of Mucco Pisano beef or any high-quality steak, such as Ribeye or New York Strip
  • Slice and Serve: After grilling, let the beef rest for a few minutes, then slice thinly against the grain with a sharp knife. Arrange the slices over the grilled vegetables on the platter. Season with salt, pepper, and olive oil.
  • Make the Balsamic Reduction: In a small saucepan, bring balsamic vinegar to a boil and add half a tablespoon of sugar. Reduce the heat and simmer until the mixture thickens into a syrup.
    Balsamic vinegar of Modena
  • Serve the Meet and Vegetables: Drizzle Balsamic Reduction over the beef and vegetables before serving.

Notes

  • For the best flavor, aim for a rare to medium-rare cook on the beef, but adjust according to your taste.
  • Use a meat thermometer to ensure your beef is cooked perfectly: 129°F for rare, 140°F to 149°F for medium, and over 165°F for well done.
  • Serve this dish immediately to enjoy the blend of warm, tender meat and crisp, flavorful vegetables.