Charred steak, fragrant herbs and rich balsamic a simple Italian-inspired way to serve a perfect steak

Some of the best dishes are built around a single good ingredient.

A beautifully cooked steak is certainly one of them.

But rather than covering it with a heavy sauce, this recipe takes a more Mediterranean approach. A perfectly grilled steak is rested in a fragrant dressing of extra virgin olive oil, balsamic vinegar, garlic and fresh thyme before being thinly sliced and served.

The result is wonderfully simple yet surprisingly sophisticated.

The balsamic brings a gentle sweetness and acidity, the olive oil adds richness, while garlic and thyme give the steak an unmistakably Mediterranean character. And because the steak rests in the dressing while it is still warm, those flavours have a chance to settle beautifully into the meat.

It is an elegant dish that takes very little effort and one that feels equally appropriate for a relaxed summer lunch or a dinner with friends.

The recipe

Serves: 4
Prep time: 10 minutes
Cooking time: 8–10 minutes
Resting time: 8 minutes
Difficulty: Easy

Ingredients

• 600 g thick-cut sirloin or rump steak, approximately 2.5 cm thick
• 4 tbsp extra virgin olive oil
• 2 tbsp good-quality balsamic vinegar from Modena
• 1 tbsp fresh thyme leaves
• 2 garlic cloves, lightly crushed
• 1 tsp flaky sea salt
• Freshly ground black pepper
• 1 tsp honey, optional

Method

1. Prepare the balsamic dressing

In a wide, shallow dish, combine the extra virgin olive oil, balsamic vinegar, thyme leaves, crushed garlic, sea salt and a generous amount of freshly ground black pepper.

For a slightly rounder, more luxurious dressing, add a teaspoon of honey and whisk everything together.

Set aside while you cook the steak.

2. Get the pan or grill very hot

Take the steak out of the refrigerator about 20–30 minutes before cooking.

Heat a heavy-based frying pan, cast-iron skillet or barbecue grill until very hot.

Pat the steak dry and lightly brush it with olive oil.

Place it on the hot surface and cook for approximately 3 minutes on each side for medium-rare, depending on the thickness of the steak.

For beautiful grill marks, turn the steak 90 degrees halfway through cooking each side.

Avoid constantly moving the meat. Let the heat do its work.

3. Let the steak meet the balsamic

This is the little trick that makes the dish special.

As soon as the steak is cooked, transfer it directly into the shallow dish containing the balsamic dressing.

Turn it over so both sides are coated, then leave it to rest for approximately 4 minutes on each side.

The warmth of the steak gently draws the flavours of the olive oil, balsamic, garlic and thyme into the surface of the meat.

4. Slice beautifully

Transfer the steak to a chopping board and allow it to rest for another minute or two.

Using a sharp knife, slice it thinly across the grain, preferably on a slight diagonal.

Arrange the slices on a warm serving platter and spoon a little of the balsamic dressing over the top.

Finish with a few fresh thyme leaves, another drizzle of extra virgin olive oil and a final twist of black pepper.

Serve immediately.

The secret is in the balsamic

Because there are so few ingredients in this dish, the quality of the balsamic really matters.

Look for a balsamico from Modena with a good balance of acidity and natural sweetness. You don’t need a very expensive aged balsamic, but avoid thin, overly acidic vinegars with artificial sweetness.

A more concentrated balsamic will cling beautifully to the steak and create that glossy, almost syrupy finish without overpowering the meat.

And resist the temptation to use too much.

The balsamic should lift the steak, not disguise it.

Which steak works best?

A well-marbled sirloin is an excellent choice here, offering plenty of flavour without being excessively rich.

For something more luxurious, use rib-eye. Its generous marbling works particularly well with the acidity of the balsamic.

A good rump steak also works beautifully and gives the dish a slightly more rustic character.

Whichever cut you choose, the most important thing is thickness. A steak around 2.5 cm thick gives you enough time to develop a beautifully caramelised exterior while keeping the centre tender and juicy.

What to serve with it

This steak deserves uncomplicated accompaniments.

Try it with rosemary roasted potatoes, grilled asparagus or a simple rocket salad dressed with olive oil and a little balsamic.

For a more Italian table, serve it alongside grilled vegetables, crusty sourdough and a bowl of creamy burrata.

And don’t forget the wine.

A structured Italian red such as Chianti Classico, Barbera d’Asti or a good Montepulciano d’Abruzzo will complement the balsamic beautifully.

A little La Dolce Vita

There is something particularly appealing about bringing a platter of thinly sliced steak to the table rather than serving individual steaks.

It feels generous and relaxed.

Place the platter in the centre of the table, pour the wine, tear some bread and let everyone help themselves.

The steak is the star.

The balsamic, thyme and olive oil simply make it sing.

Buon appetito.