October 09, 2015 | Serves 2
- 2 Steaks (eg Sirloin, Flank)
- 100ml of Balsamic Vinegar
- 4 Tablespoons of Extra Virgin Olive Oil
- 2 Cloves of Garlic
- Coarse Salt & Pepper
- 100g of Rocket
- 50g of Parmesan
Whenever I’m in an Italian restaurant I can’t resist ordering Steak Tagliata. Perfectly seasoned steak on a bed of rocket and parmesan with balsamic and really good olive oil. It’s beautifully simple and really hits the spot. You can have this gorgeous dinner on the table in fifteen minutes, it’s perfect for a date night in or just an extra special feed with minimal effort. Splash out on the steaks and a good bottle of olive oil if you can, it makes all the difference.
Add 2 tablespoons of olive oil to a baking dish. Peel the garlic cloves and crush them with the palm of your hand and add them in too. Add a good pinch of coarse salt and pepper. Add the steaks to the dish and then flip them so that they’re coated on both sides.
Heat a griddle pan on high heat. Remove the steaks from the garlicky oil, sprinkle them with salt and pepper and add them to the hot pan. Cook for about 5 minutes on each side, depending on how you like your steak.
While the steaks on, add your balsamic vinegar to a small saucepan on medium heat. Let it bubble and reduce while the steaks cook. You want it to get nice and sticky.
When the steak is ready, remove it from the pan and let it rest on a board for about 5 minutes. While the steak is resting, plate the rocket. Use a potato peeler to peel curls of parmesan and sprinkle them over the rocket. Drizzle on the sticky balsamic and some more olive oil.
When the steak has rested, use a very sharp knife to cut it into strips. Place the steak strips on top of the rocket and serve.