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Beef tagliata with rocket and parmesan
Beef tagliata with rocket and parmesan
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Tantalizing salad with roasted tomatoes, peppery rocket, bocconcini, and seared spicy beef.
Ingredients:
  • 2 (about 175g each) beef rump steaks, fat and sinew trimmed
  • 60ml (1/4 cup) extra virgin olive oil, plus extra to drizzle
  • 20.00 ml crushed black peppercorns
  • 250g cherry tomatoes
  • Caster sugar, to sprinkle
  • 20ml (1 tbsp) balsamic vinegar
  • 200g wild rocket
  • 6 baby bocconcini, sliced
  • 80g parmesan, preferably Parmigiano Reggiano*, shaved
Instructions:
  • Coat the steaks with a generous tablespoon of oil, then generously sprinkle with peppercorns until fully coated.
  • Preheat the oven to 180°C. Halve the tomatoes, place them on a tray, drizzle with oil, season, sprinkle with sugar, and roast until slightly wilted. Allow them to cool before serving.
  • Begin by heating a tablespoon of oil in a hot pan. Once the oil is shimmering, add the steaks and sear each side for 1-2 minutes for rare doneness. Set aside the steaks to rest, keeping the flavorful pan juices. Mix the remaining oil and vinegar in a small bowl, then season with salt to taste.
  • Add the flavorful pan juices to the bowl with rocket, then toss in the tomato and bocconcini.
  • Thinly slice the steaks and mix with the salad and dressing.
  • Garnish with Parmesan and serve in bowls.

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