- 500 g free-range or mature thick-cut sirloin
- 6 T olive oil
- sea salt and freshly ground black pepper, to taste
- 1–2 T balsamic vinegar
- 250 g orzo or rissoni
- 2 T lemon juice
- 30 g rocket, finely chopped, plus extra to garnish
- 2 small bright salad peppers
- Pecorino Romano, a few shavings (optional)
Trim any fat off the sirloin, then oil and season generously with pepper. Fry in 1–2 T olive oil until nicely browned. Remove from the pan and spoon over the balsamic vinegar.
Cook the pasta in boiling salted water. Drain well and mix with the lemon juice, the remaining olive oil and the chopped rocket. Season lightly and turn into a wide shallow bowl or platter.
Slice the warm steak thinly. Bash the slices between sheets of baking paper to make it even thinner. Spoon the steak, with all the juices, over the pasta. Season with salt. Add the thinly sliced peppers and shavings of Pecorino, if you like.
Check the seasoning, garnish with rocket and drizzle over a little extra olive oil.