Tue, 23 August 2022
Jack's Tuscan Inspired Steak Tagliata
An amazing and simple steak recipe inspired from my recent Tuscan adventure, it's perfect for the family or for a nice date night.
Serves 2
Ingredients
1 large striploin steak – 400g or 12oz to 16oz, big enough to share
3 tbsp extra virgin olive oil
1 bunch of rosemary
Half bulb of garlic
Sea Salt and pepper
2 handfuls of rockets
pecorino cheese or parmesan
10 very ripe cherry tomatoes
1 tbsp balsamic vinegar
Method
This is recipe is soooo simple and easy to pop together however the key is in the qualtity of your ingredients, im using a large cut of striploin steak that’s 400g roughly and around 2 inchs thick but you can do this recipe with sirloin, ribeye and fillet or hanger, flank and rump are more affordable options. The important part for me is to find beef that comes from a local farm and butchers where the animals have been treated with the love and respect that they diserve.
Before you start cooking take the steak out of the fridge for at least 30 minutes before hand. Grab a heavy frying pan and place on a high heat until the pan begins to smoke – this takes at least 10 minutes. Season the steak with sea salt and a drizzle of olive oil. Slowly lower the steak into the pan and sear on each side for a minute. Add the halved garlic bulb and rosemary and sear again for a minute on each side. Remove the steak from the pan along with the rosemary and garlic. Rest the steak while you prepare the rest of the meal.
Half the cherry tomatoes, wash the rocket, and cut shavings off the cheese with a peeler or sharp knife. Now, slice the steak and spread it across a sherving plate or board, season with a little salt and some pepper. Sprinkle the rocket across the board, along with the cherry tomatoes, the cheese shavings and generously drizzle with olive oil and balsamic.
Enjoy this with a nice class of Chianti! Buon Appetito!
