Beef Comforting Main Italian

Beef tagliata with cavolo nero dressing

Name: Beef tagliata with cavolo nero dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 1 garlic clove, crushed; 2 x 300g rump steaks; Green salad to serve; 1 bunch cavolo nero (or kale), leaves trimmed and stems discarded; ¼ cup (60ml) extra virgin olive oil; ½ garlic clove, crushed; 2 tbs white balsamic vinegar or white wine vinegar

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by Silvia Colloca

Cook and author

Jun 25, 2017

A great green sauce for a great steak.

2 tbs extra virgin olive oil
1 garlic clove, crushed
2 x 300g rump steaks
Green salad to serve

Cavolo nero dressing

1 bunch cavolo nero (or kale), leaves trimmed and stems discarded
¼ cup (60ml) extra virgin olive oil
½ garlic clove, crushed
2 tbs white balsamic vinegar or white wine vinegar

Method

1.

For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin or a clean Chux to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.
2.

Combine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.
3.

Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.
4.

Slice steak, top with cavolo nero dressing and serve with green salad.