tagliata

tagliata

prep time 30min | serves 2 people

This is one of my favorite dishes to eat when I’m in Roma. “Tagliata di manzo” means cut steak and it is served with rocket and big chunky shards of parmigiano reggiano. I have added some cherry tomatoes for a little colour. This dish is a good twist on steak and salad.

ingredients

  • 2 sirloin steaks, trimmed of fat
  • 2 handfuls rocket, washed
  • 1 block parmigiano reggiano
  • 7 cherry tomatoes
  • olive oil
  • balsamic vinegar
  • S&P

instructions

  1. Preheat a griddle pan. Season steaks well with S&P and drizzle with oil. When the pan is hot cook steaks to your liking turning only once. Once they are cooked, place them on a cutting board and allow them to rest for at least 10 minutes. When they have rested cut them into slices on a angle. Arrange each steak on the plate so it is slightly fanned around the curve of the plate.
  2. Place rocket in a bowl with the cherry tomatoes, season with S&P and dress lightly with oil and balsamic vinegar. Use tongs to toss the rocket and tomatoes. Place the rocket and tomatoes on top of the steak. Shave off shards of parmigiano reggiano with a vegetable peeler. Serve.