Beef Easy Main Italian

Beef tagliata with rocket and parmesan

Name: Beef tagliata with rocket and parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Cuisine: /italian
Ingredients: 2 (about 175g each) rump steaks, fat and sinew trimmed; 60ml (1/4 cup) extra virgin olive oil, plus extra to drizzle; 1 tablespoon crushed black peppercorns; 250g cherry tomatoes; Caster sugar, to sprinkle; 20ml (1 tablespoon) balsamic vinegar; 200g wild rocket; 6 baby bocconcini, sliced; 80g parmesan, preferably Parmigiano Reggiano*, shaved

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This colourful salad incorporates the vibrancy of roast tomatoes and rocket with the flavour of bocconcini and seared spicy beef.

2 (about 175g each) rump steaks, fat and sinew trimmed
60ml (1/4 cup) extra virgin olive oil, plus extra to drizzle
1 tablespoon crushed black peppercorns
250g cherry tomatoes
Caster sugar, to sprinkle
20ml (1 tablespoon) balsamic vinegar
200g wild rocket
6 baby bocconcini, sliced
80g parmesan, preferably Parmigiano Reggiano*, shaved

Method

1.

Brush the steaks with one tablespoon of oil; sprinkle with peppercorns to coat.
2.

Preheat oven to 180°C. Cut tomatoes in half and place on a tray. Drizzle with oil. Season. Sprinkle with sugar. Roast until slightly wilted, then set aside to cool.
3.

Heat one tablespoon of oil in a pan over high heat. When hot, add the steaks and sear quickly for 1-2 minutes each side (this will be rare). Reserve the pan juices and set the steaks aside to rest. Combine remaining oil and vinegar in a small bowl and season with salt.
4.

Stir in the pan juices. Place the rocket in a bowl and add tomato and bocconcini.
5.

Slice the steaks into very thin strips and toss with the salad and dressing.
6.

Serve in bowls garnished with the parmesan.