Steak with mint and balsamic vinegar

Cut the beef fillet into small steaks about 3 cm wide. Rub with salt and black pepper. Transfer the meat to a bowl, add mint leaves and a couple of teaspoons of olive oil. Mix by hand and let marinate for twenty to thirty minutes.

In a small pan, mix a teaspoon of olive and butter and heat well. Add finely chopped onion. Fry until golden, then add minced garlic. Stir and fry everything together for a couple more minutes.

Slice the tomatoes into thin half-moon pieces and add them to the pan with the onion and garlic. Gently stir with a spatula, trying not to turn the tomatoes into mush, and simmer everything together for another three to four minutes.

When the tomatoes are fully ready, season the vegetables with salt and pepper to taste, then cover the pan tightly with a lid and remove from heat. Place in a warm spot.

Heat a thick-bottomed skillet or grill pan over high heat and sear the beef pieces on both sides until a crust forms. The inside should remain rare.

Preheat the oven to 180 degrees. Drizzle the meat with balsamic vinegar, a teaspoon of olive oil, and sprinkle with lemon zest. Place in the oven for seven to ten minutes, transferring the steaks from the pan to a baking dish if needed.

Remove the cooked steaks from the oven, transfer them to a cutting board, and let the meat rest for four to five minutes. Then, using a sharp knife, slice each steak into small pieces about 1–1.5 cm thick.

Arrange the sliced steaks beautifully on a plate — five to seven pieces per serving — along with the onion-tomato sauté. Drizzle the meat and vegetables with a little olive oil and garnish the dish with a sprig of fresh mint.