Beef Tagliata Italian Steak Food

ITALIAN BEEF TAGLIATA WITH PARMESAN CHEESE & BALSAMIC GLAZE

Steps:

• The first thing is to season the Beef Steak (250 gram), and I'm using my go to seasoning with Ground Cumin (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Worcestershire Sauce (1 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Garlic Powder (1/2 teaspoon).Once the beef is seasoned leave it to marinate for at least an hour or better over night.
• Cook the steak on a hot grill with some Extra-Virgin Olive Oil (as needed) on top, always remembering to remove the steak from the fridge at least 30 minutes before cooking so it is at room temperature. This will ensure the beef is soft and succulent after cooking.
• Cook the beef to your liking, I'm doing mine for 1.5 minute on each side for a medium cook and the steak is approx.
• Once the steak is cooked wrap it on aluminium foil and leave to rest for 10 minutes. This is very important so for a juicy and super flavoursome steak.
• Once 10 minutes have passed slice the steak in thin strips. To assemble the plate put a handful of Mâche (1 handful) and Arugula (1 handful) in the centre of the plate, season with extra virgin olive oil, sea salt, and black pepper.
• Using a vegetable peeler add some Parmesan Cheese (to taste) shavings and place the steak strips on top. Drizzle the Balsamic Glaze (to taste) over the plate and add more olive oil over the speak for extra flavour.
• Serve and Enjoy!

OVEN-BAKED BEEF TAGLIATA

Steps:

• Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks.
• Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total.
• Transfer steak to a cutting board and let rest for 10 minutes; then slice.
• Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.

STEAK TAGLIATA WITH LEMONY LENTILS

Steps:

• Take the steak out of the fridge an hour before you want to cook it.
• Heat a frying or griddle pan until it's smoking hot. Meanwhile, warm the lentils following pack instructions, then tip them onto a big plate or platter to cool a little. Rub the oil over the steak and season generously, then put in the hot pan. Cook to your liking (rare to medium-rare works well for this dish and will take around 2 mins on each side, or a little longer if the steak is particularly thick). Transfer to a plate and leave to rest for a few minutes, loosely covered with foil.
• Put one lemon half in the pan, cut-side down, and char it over a high heat for a minute - this will make it extra juicy. Scatter the peppers and rocket over the warm lentils, drizzle with the vinegar and extra virgin olive oil and season with salt. Toss together lightly using your hands.
• Slice the steak as thinly as you can and arrange it over the top of the salad. Cut thin shards of parmesan straight from the block, crumble them a little in your hands, then scatter over the top. Serve the lemon on the side for squeezing over.

BEEF TAGLIATA

Steps:

• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Season both sides of each steak with Himalayan pink salt.
• Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
• Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
• Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.