Italian Beef Salad with Crispy Prosciutto and Parmesan Recipe

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serves: 4
Prep: 20 min
Cooking: 25 min

Nutrition per portion

Calories 347 kCal 17%
Fat 23g 33%
  -  Saturates 9g 45%


  • 3 T-bone or rib-eye steaks, approximately 225g (8oz) each in weight
  • 3tbsp olive oil
  • 8 slices Parma ham
  • 1 garlic clove, crushed
  • 1tbsp balsamic vinegar
  • 100g (4oz) rocket leaves
  • 50g (2oz) Parmesan cheese, shaved with a potato peeler


  • Preheat a ridged grill pan until very hot. Brush the steaks with a little of the olive oil, season well with salt and freshly ground black pepper. Cook the steaks for 3 to 4 minutes on each

  • side for medium rare. Allow the steaks to rest and cool. Grill or fry the slices of Parma ham until crisp and drain on kitchen paper.

  • Whisk together the garlic, balsamic vinegar and remaining olive oil, drizzle over the rocket and place on a large platter. Thickly slice the steaks and arrange them next to the rocket. Place the slices of Parma ham on the top.

  • Scatter the shaved Parmesan cheese over the rocket and drizzle any remaining dressing over it. Serve with some crusty bread and a bottle of gutsy red wine.

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