The dinner edit 219

Beef Tagliata with Rocket and Parmesan

Make beef tagliata with rocket and parmesan, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 3 steps

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Beef Tagliata with Rocket and Parmesan, plated and ready to serve. — The finished recipe. Beef Tagliata with Rocket and Parmesan

Ingredients 1 to 6 for beef tagliata with rocket and parmesan arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 60 g Rocket. 120 g Cherry tomatoes. 12 g Parmesan (Shaved with a peeler so it goes further.). 6 g Olive oil. 1 1/2 tsp (8 g) Balsamic vinegar

Ingredients 7 to 9 for beef tagliata with rocket and parmesan arranged separately on a dark worktop. — Ingredients 7 to 9. A squeeze Lemon juice. A sprig Fresh rosemary. Flaky, to finish Salt

Beef Tagliata with Rocket and Parmesan, preparation step 1: Rub the steak with a little of the oil and the chopped rosemary. Sear in a very hot pan for three minutes a side, then rest it for five. — Step 1. Rub the steak with a little of the oil and the chopped rosemary. Sear in a very hot pan for three minutes a side, then rest it for five.

Beef Tagliata with Rocket and Parmesan, preparation step 2: Spread the rocket and halved tomatoes over a large plate. — Step 2. Spread the rocket and halved tomatoes over a large plate.

The finished beef tagliata with rocket and parmesan. — Step 3. Slice the steak thinly across the grain and lay it over the leaves. Pour over the resting juices, the rest of the oil, the balsamic and lemon, then scatter the parmesan and flaky salt.

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