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Beef tagliata with rocket and gorgonzola
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Tender Italian-style steak served with peppery rocket for a flavorful twist.
Ingredients:
  • 4 (about 200g each) beef porterhouse steaks
  • 2 fresh rosemary sprigs, leaves picked
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 lemons, halved
  • 2 bunches fresh rocket
  • 21.00 gm fresh lemon juice
  • 80g gorgonzola, crumbled
Instructions:
  • Mix the beef, fragrant rosemary leaves, and a tablespoon of oil in a bowl. Add a sprinkle of pepper for seasoning. Let it marinate for 20 minutes to enhance the flavors.
  • Preheat a barbecue grill or chargrill to medium-high. Grill the lemon, cut-side down, for about 4 minutes until lightly charred and caramelized.
  • Remove the beef from the marinade and grill for 2 minutes on each side for a perfect medium cook, or to your desired doneness. Place on a plate and let it rest for 2 minutes before serving.
  • In a bowl, toss rocket with 1 tablespoon of the remaining oil and lemon juice.
  • Diagonally slice the beef into 5mm-thick pieces and place in a bowl. Drizzle with the remaining oil, any juices from resting, and season with salt. Toss to combine. Divide rocket and beef among plates, sprinkle with crumbled gorgonzola, and serve with grilled lemon halves.

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