Italian beef tagliata on balsamic rocket

Italian beef tagliata on balsamic rocket: juicy sirloin steak with rocket, parmesan, rosemary, butter and balsamic vinegar – simple, bold and Italian.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 450 kcal per serving
• Protein: 48 g
• Fat: 26 g
• Carbs: 3 g

Ingredients

• 400g sirloin steak, at least 3cm thick
• 100g rocket
• 40g parmesan
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp butter
• 1 sprig of rosemary
• 1 tsp coarse sea salt
• 1 tsp coarse black pepper

Method

You’ll need: frying pan · chopping board · knife

1. Take the sirloin steak out of the fridge in good time and season it with coarse sea salt only. That way it fries more evenly and gets a nice crust.
2. Heat a heavy frying pan until very hot and add the olive oil. Sear the steak hard on both sides until well browned on the outside.
3. Turn the heat down slightly, add the butter and rosemary to the pan and baste the steak with the foaming butter. Then leave it to rest briefly, loosely covered.
4. Meanwhile, wash the rocket and divide it between plates. Stir together olive oil, balsamic vinegar, a little sea salt and black pepper for a quick dressing and pour it over.
5. Slice the steak against the grain. That keeps it tender and lets you plate it as a classic tagliata.
6. Serve on the balsamic rocket and finish with shaved parmesan and a little coarse black pepper.

Good to know

Sometimes it doesn't take much to make a really good meal. This tagliata is straightforward and bold, with exactly the relaxed elegance Italian cooking does so well.

Swaps

Sirloin steak → rump steak (a little leaner, similar protein content); parmesan → pecorino made from sheep's milk (stronger, also provides calcium and protein); butter → ghee (more heat-stable, with fewer milk solids); rocket → lamb's lettuce (milder, also with fibre and folate)

Allergens

Contains milk (butter and parmesan). For children, go easier on the pepper; in pregnancy, only eat the beef cooked right through – parmesan, as a long-aged hard cheese, is fine.