Ingredients:

500gr Argentine sirloin steak

Beetroot, arugula

Corn kernels (corn)

Balsamic vinegar, salt, black pepper, olive oil

 

 Preparation:

Season the beef with salt, pepper, and olive oil. Let it rest for 10 minutes.

Heat a skillet to about 70°C (160°F). Sear the beef on both sides, avoiding pricking and turning it too many times.

Once the beef reaches the desired doneness, remove it from the skillet and let it rest for 5-10 minutes.

Soak the beetroot in balsamic vinegar for 5 minutes and then slice it.

Mix the beetroot with arugula and corn. Add balsamic vinegar and olive oil to taste.

Slice the beef and place it on a plate. Top with the beetroot, arugula, and corn mixture for a healthy and delicious salad.