A simple dish, perfect for this season, best served with a slightly chilled bottle of Barbera d’Asti La Tota 2024 from Marchesi Alfieri. The wine’s acidity will bring out the juiciness of the meat.
Ingredients for 4 persons:
For the sliced steak
- 800 g of beef sirloin in one piece (about 4 cm thick)
- 2 tablespoons of extra-virgin olive oil
- 8 g coarse salt
- Freshly ground black pepper
For the confit cherry tomatoes
- 400 g of datterini cherry tomatoes
- 1 tablespoon of extra-virgin olive oil
- 1 teaspoon of brown sugar
- 1 pinch of fine salt
- 4 sprigs of fresh thyme
Complete
- 80 g of arugula
- 60 g of 24-month-aged Grana Padano, shaved into flakes
- 1 tablespoon of traditional balsamic vinegar
- 1 tablespoon of extra-virgin olive oil
Procedure
Confit cherry tomatoes
Take the cherry tomatoes, wash them, and cut them in half. Arrange them on a baking sheet with the cut side facing up, and season with oil, sugar, salt, and thyme leaves.
Bake in a conventional oven at 140°C for about 75 minutes, until the cherry tomatoes are slightly softened but still juicy. Let cool slightly.
Sliced beef
Let the sirloin sit at room temperature for about 45 minutes.
Heat a grill or cast-iron skillet until very hot.
Lightly brush the meat with oil and cook it for about 4 minutes per side for rare, or 5 minutes per side for medium.
Transfer the meat to a cutting board. Let it rest for 8 minutes, loosely covered with aluminum foil. Slice the meat into pieces about 1 cm thick.
Season with coarse salt and a sprinkle of pepper.
Plating
Arrange the arugula on the plates, place the still-warm sliced beef on top, add the confit cherry tomatoes, and finish with shavings of Parmesan.
Drizzle with extra-virgin olive oil and a few drops of balsamic vinegar.
In the glass, chosen by Stefania Vinciguerra
Barbera d’Asti La Tota 2024 Marchesi Alfieri
Deep red with violet hues. On the nose, notes of red fruit such as cherry and plum, hints of aromatic herbs and spices, forming a crisp, well-defined profile. Pleasant and fresh on the palate, with a compact texture that is highly drinkable thanks to its well-defined savory notes. A satisfying, fruity finish.
Production area: vineyards varying in age, exposure, soil type, and clone within the Barbera d’Asti DOC area.
Grape varieties: 100% Barbera. The bunches were thinned in the first half of August at the onset of veraison. Yield per vine: 1.2–1.4 kg.
Grape Harvest: Manual harvesting of the grapes into crates during the second half of September.
Production processes: Selection and inspection of the grapes on the sorting table, followed by destemming and gentle crushing. Fermentation on the skins in stainless steel tanks at a temperature of 28–30°C for 12–15 days with délestage and gentle pumping over. Malolactic fermentation in stainless steel, followed by transfer to French oak barrels and barriques (Allier and Tronçais).
Production: 100,000 bottles.
Serving temperature: During this season, we recommend serving it chilled, around 15°C.
Recommended pairings: Ideal with pasta dishes, red and white meats, and medium-aged cheeses (not blue-veined).
