Tagliata con rucola ed aceto balsamico

The meat here should be about 2.5 cm (1 in) thick and seared on a very hot grilling (griddle) pan or on a barbecue. The inside usually remains fairly medium-rare, but naturally you can cook it to your liking. Leave a little of the fat on for the flavour, if you like, and add some extra olive oil or balsamic vinegar to each plate to taste.