This article is also available in: Italian

For this recipe, Federica has chosen the rump steak, a very valuable cut from the silverside which gives a tender and juicy meat suitable for quick grilling. The meat must be cooked rare, to be soft and appetizing. It is recommended to cook one side, turn over and cook the other, to keep warm and cut transversely. In this case, it is suggested as a main dish with a lukewarm pear salad topped with shavings of Parmigiano Reggiano, drops of balsamic vinegar of Modena and a little olive oil.

COOKING TIME: 4-5 minutes


2 cuts of Piedmontese beef meat Cascine di Granda (about 600 grams)
Coarse salt q.s.
2 Abate pears (medium ripe)
2 knobs of butter
2 tablespoons of sugar
Shavings of Parmigiano Reggiano Malandrone 1477 q.s.
Balsamic vinegar of Modena IGP Borgo del Balsamico
Red salt freshly ground
Extra virgin olive oil q.s.


Cook the rump steak for about 4-5 minutes per side, depending on the thickness of the meat. Our advice is to cook the meat only once per side, without turning it over all the time, otherwise it will harden, and cook it medium rare, or even rare, according to taste. Turn over once cooked without piercing the meat and put aside on a plate covered with aluminium foil. In the meantime, wash the pears and cut them into thin slices without removing the peel. Choose pears not too ripe, otherwise they will liquefy during cooking. Toss in a pan with butter and sugar, leave to soften for a few minutes, without ruining them. Serve the meat with a range of cooked pears and garnish it all with the shavings of parmesan cheese, the drops of balsamic vinegar and a little olive oil and, for a touch of flavour, some freshly ground red salt, perfect with red meat.
Buy all the products to cook this delicious recipe at home on I Like Italian Food!

This recipe is part of the #tudichetagliosei project, in collaboration with Terraviva and the cartoonist Danilo Paparelli, an annual project willing to promote the beef meat through online recipes, themed cartoons, video recipes and publications.
If you liked this recipe, follow Federica on her new blog unabloggerincucina.it!