Tagliata

Tagliata is simple, easy and flipping delicous. Everyone should eat this!

Ingredients

A beef steak (a 300g steak between 2 is ideal)

A sprig of Rosemary per person

A garlic clove per person

30 ml Olive Oil per person

Lemon Juice

Salt & Pepper

Rocket leaves

Parmesan

Method

Heat a frying pan over a high heat, then add a glug of olive oil and heat until it is smoking hot. 

Remove the steaks from the fridge. Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds. Then turn the steaks over and fry for a further 15-20 seconds. Repeat this, turning the steaks for 2 minutes. Remove from the pan and allow to rest.

In the meantime, remove the pan from the heat and discard the oil (but don’t clean the pan). Allow the pan to cool for a couple of minutes, then add another good glug of olive oil to the pan. Bash the garlic the side of a knife and add it to the oil. Add the rosemary sprigs. Leave this for 5 minutes while the meat is resting, then squeeze in the lemon juice. Strain the dressing through a sieve and add any juices that have come from the steak.

Toss the rocket leaves with half the dressing. Slice the steaks thinly. Season with salt and black pepper and place on top of the rocket. Spoon over the remaining dressing. Finish with Parmesan shavings and a sprinkling of sea salt crystals.