The secret to a great beef tagliata is finishing it generously with new-season olive oil.
Here, JOSEPH First Run Extra Virgin Olive Oil brings freshness, spice and a peppery lift to tender steak, rocket and shaved parmesan.
Simple, vibrant and best served with crusty bread to catch every last drop.
Ingredients
- 2 x 450g T-bone steaks
- 100ml JOSEPH First Run Extra Virgin Olive Oil, plus extra to finish
- 2 cups wild rocket leaves
- 60g parmesan, shaved
- Sea salt and freshly ground black pepper
- Lemon wedges and crusty bread, to serve
Method
1. Prepare the steaks
Remove the steaks from the refrigerator around 30 minutes before cooking to bring them closer to room temperature.
Rub them with a generous spoonful of JOSEPH Olive Oil and season well with sea salt and freshly ground black pepper.
2. Cook the steaks
Heat a barbecue or chargrill pan over high heat.
Cook the steaks for approximately 3 minutes on each side for medium-rare, or until cooked to your liking.
3. Rest and dress the beef
Transfer the steaks to a warm plate and rest for 5 - 10 minutes, turning once halfway through.
Cut the meat away from the bone, then slice it across the grain into generous strips.
While the beef is still warm, drizzle it with another 2 tablespoons of JOSEPH Olive Oil and add a small pinch of sea salt.
Toss gently so the oil and resting juices coat every slice.
4. Dress the rocket
Place the rocket in a bowl and dress lightly with 2 tablespoons of JOSEPH Olive Oil.
Season with sea salt and freshly ground black pepper, then toss gently.
5. Bring everything together
Arrange the sliced steak and its resting juices on a serving platter.
Scatter over the dressed rocket, followed by the shaved parmesan.
Finish with a final, generous drizzle of JOSEPH Olive Oil.
Serve immediately with lemon wedges and crusty bread to soak up the olive oil and steak juices.
A great piece of meat should always be enjoyed with a smooth red wine - our Shale Stone Shiraz is perfect for this tagliata. Buon appetito!
