In principle, tagliata is just a sliced steak. But I think by now we have come to realize that in Italy it’s never just that. It’s never just a fish, or just a pie, no, it’s a simple dish, but with immensely intense flavours that knock you off your feet everytime you take a bite.
Same goes for this wonderful recipe. Thinly sliced steaks, marinated in olive oil in rosemary, on a bed (I feel like such a douche saying “on a bed” but it’s the truth, I’m sorry) of rocket lettuce, covered with syrupy balsamic vinegar and topped off with shavings of fresh Parmesan cheese. It’s that kind of dish that literally everyone will be able to cook and everyone will definitely enjoy, just as long as you put some love in it (aaand there’s the douchiness again).
Ofcourse, you don’t necessarily need to marinate the meat. But just that tiny effort makes the flavour explosions in your dish so amazing. If you’re short on time, you could easily put it in the marinade the night before or in the morning!
Serve it as a secondi during your Italian dinner! Enjoy!
Tagliata with Rocket Lettuce and Balsamic Vinegar
- 300 grams beef
- Sprigs of fresh rosemary
- Extra virgin olive oil
- Balsamic vinegar
- 1 shallot
- 100 grams rocket lettuce
- Parmesan cheese
Used kitchen appliances
- Mixing bowl
- Small pan
- Coat the meat with olive oil and rub in the rosemary sprigs. Put in the bowl, and cover with cling foil for about 1 hour in the fridge to let the flavours soak in the meat.
- When the meat has marinated, heat the grill pan or a regular frying pan. Bake the meat on each side for about 2 minutes, depending on how you like your meat. Let rest for a minute or 2.
- Pour some olive oil over the lettuce, and season to taste. Finely chop the shallot, and add to the rocket.
- Slice the rested meat in thin slices. Serve with the rocket lettuce, and Parmesan cheese. Pour over some balsamic vinegar