Beef Tagliata

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If you fancy an easy starter or a healthy dinner this dish is perfect. ‘Tagliata’ meaning ‘to cut’ in Italian is a variation on the traditional Carpaccio with the beef garnished with a salad of rocket leaves, parmesan cheese and finished with balsamic vinegar. Simple and tasty.

Beef Tagliata
Serves 2
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Ingredients
  1. 2 Rump steaks, around 150g each
  2. 50g Rocket leaves, washed
  3. 1 Lemon, halved
  4. Olive oil
  5. Balsamic Glaze, for dressing
  6. Parmesan, for grating
Instructions
  1. Remove the steaks from the fridge and leave at room temperature for 45 minutes.
  2. Heat a large frying pan or griddle pan over a high heat. Add a tablespoon of olive oil and heat until smoking. Season the steaks and add to the pan, fry for 3-4 minutes per side for medium-rare meat or 5-7 minutes for medium-well. Remove from the pan onto a plate and leave to rest.
  3. Toss the rocket leaves in a bowl with a squeeze of lemon and a drizzle of olive oil.
  4. Slice the steak thinly and lay the slices onto a plate. Place the dressed rocket down the centre and drizzle over a little balsamic glaze. Shave the parmesan over using a vegetable peeler and serve.
Artisan Traveller https://www.artisantraveller.com/

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