Tagliata with Rocket and Parmesan
Prep time: 20 minServes: 4
Pairs with
Italian simplicity at its peak — thinly sliced meat, rocket, Parmesan, balsamic. A medium Italian red (Valpolicella Ripasso, Rosso di Montalcino) does the dish justice without stealing the show.
Ingredients
- 600g entrecôte or sirloin in one piece, at room temperature
- 2 tbsp olive oil
- Flaky sea salt, black pepper
- 100g rocket
- 80g Parmesan, in thin shavings (use a peeler)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Lemon wedges
- Flaky sea salt
Method
- 11. Season the meat generously with salt and pepper.
- 22. Heat olive oil in a cast-iron pan or on the grill until smoking.
- 33. Sear/grill 4–5 minutes per side for medium-rare. Rest 8 minutes under foil.
- 44. Spread rocket across a large platter.
- 55. Slice the meat thinly, across the grain. Lay the slices over the rocket.
- 66. Drizzle with olive oil and balsamic. Scatter Parmesan shavings, flaky salt, and serve with lemon wedges.