Dario Cecchinin Lihaorgiat
recipe

A delicious meat dish that embodies Dario Cecchini's art of butchery and passion for flavor.
Preparation Time: 1 hour
Serving Size: 4
Ingredients:
- 800 g beef steak (e.g., entrecôte or ribeye)
- 3 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 100 g butter
- 1 lemon, juice and zest
- Fresh herbs (e.g., parsley or thyme) for garnish
Instructions:
1. Take the beef out and let it sit at room temperature for about 30 minutes before cooking.
2. Rub the steak with olive oil, crushed garlic, rosemary, salt, and black pepper.
3. Heat a skillet over medium heat and add the butter, allowing it to melt and heat up.
4. Place the steak in the pan and cook for 4-5 minutes on each side or until it reaches your desired doneness.
5. Squeeze lemon juice over the steak at the end of cooking, and zest some lemon peel on top.
6. Remove the steak from the skillet and let it rest for a few minutes before slicing.
7. Cut the steak into slices and serve with fresh herbs on top.
Nutritional Information (per serving):
Calories: 550 kcal
Protein: 45 g
Fat: 40 g
Carbohydrates: 0 g
Fiber: 0 g
Enjoy this delicious meat dish that brings the passion and skill of Dario Cecchini straight to your home!

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