1 red Sweet Palermo, finely chopped
1 tbsp olive oil for frying
2 cloves of garlic, finely chopped
3 sprigs of flat-leaf parsley, roughly chopped
2 tbsp capers
4 tbsp extra virgin olive oil
3 beef steaks
25 g butter
50 g rocket
Salt and pepper
1 Heat a little olive oil in a pan and fry the Sweet Palermo until softened. Add the garlic and continue frying for a few more minutes. Transfer to a dish and mix with the parsley, capers and olive oil to make a salsa. Season to taste with salt and pepper.
2 Remove the steaks from the fridge half an hour beforehand, and pat them dry with some kitchen paper just before frying them.
3 Heat the butter in a pan until it turns golden brown. Add the steaks to the pan and fry over a high heat for one minute on each side. Reduce the heat a little and then continue cooking, turning the meat frequently, for 3 minutes so that they are still pink.
4 Remove the steaks from the pan, cover them with aluminium foil and leave to rest for 2 minutes before slicing the meat.
5 Arrange the rocket on plate, place the sliced meat on top and garnish with the Sweet Palermo salsa.