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- Tagliata of grilled rib of beef (Tuscany)
Tagliata of grilled rib of beef (Tuscany)
Published: December 19, 2014 at 2:31 PM
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Serves 4
A little effort
Total time: 45 mins
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A traditional Italian dish from the region of Tuscany of thinly sliced beef served with rocket and parmesan – the perfect recipe for a summer BBQ with friends
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Ingredients
Nutrition
-
a sprig rosemary
leaves only
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½ clove garlic
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extra-virgin olive oil
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2 × 3cm-thick steaks (about 750g each) T-bone steaks
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50g rocket
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40g piece parmesan
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1 tbsp of a good balsamic vinegar
thick one
Nutrition: per serving
- kcal639
- fat40.8g
- carbs0.2g
- protein67.8g
- salt0.58g
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Method
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step 1
Finely chop the rosemary, then pound it to a paste with the garlic and a pinch of salt and pepper. Stir in 2 tbsp of oil.
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step 2
Take the steaks out of the fridge and leave to come to room temperature before cooking. Heat a griddle pan over a medium heat or get a barbecue going and allow the coals to die down a little – the heat mustn’t be too fierce. Season and grill the steaks for 3 minutes on each side. Turn the meat again, and cook for a further 3 minutes. Turn once more, painting the more cooked side with some of the rosemary oil.
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step 3
After another 3 minutes, paint the other side. Turn the meat on its side, to make the fat sizzle, then remove from the heat and leave to rest for 5 minutes. These timings are for medium rare.
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step 4
Cut the meat from the bone, carve into slices and put on plates or one platter. Dress the plate with a small handful of rocket. Drizzle the remaining oil over the meat and leaves, then use a potato peeler to shave over the parmesan. Finally, drizzle with the balsamic, and serve.
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