Sliced beef marinated in extra virgin olive oil and rosemary

We marinate the sliced beef with 2 tbsp of extra virgin olive oil, adding the garlic, the pepper, the oregano and crushing the rosemary. Cover with film and allow to rest for about 30’.

In a pan preferably with grills or in a preheated grill, cook for 10-15’ or according to your liking.

Allow to rest for about 10’. Then add a tbsp of extra virgin olive oil and salt. The selection of olive variety is purely a matter of taste and degree of cooking.

Peel and cut in fine slices the pumpkin and bake at low temperature. Mash it by adding salt, pepper and 1 tbsp. of extra virgin olive oil.