RIB STEAK TAGLIATA
Steps:
- Combine the oil, garlic, parsley, thyme and rosemary leaves in a food processor. Pulse to finely chop. Pour half the oil-herb marinade over the steaks in a large dish and marinate the steaks 2 hours and up to 24 hours, refrigerated.
- Preheat a cast-iron pan or outdoor grill for a medium-high heat. Remove the steaks from the marinade, wipe off excess and sprinkle with coarse salt and black pepper. Place the steaks in the pan or over the hottest area of the grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).
- Cook the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking. Allow 4 to 5 minutes per side for medium-rare. After turning the steaks to the second side, brush on some of the remaining oil-herb marinade for added flavor. After cooking to desired doneness, remove the steaks from the grill and allow them to rest for 5 minutes.
- Drizzle the arugula with oil and balsamic vinegar in a large bowl. Shave Parmesan over top (about 1/2 cup), toss and place equal portions on each of 4 plates.
- Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads. Sprinkle with salt and pepper.
- Squeeze a little lemon juice over the steaks, drizzle with some olive oil and serve.
STEAK TAGLIATA WITH LEMONY LENTILS
Get this juicy steak dinner on the table in only 15 minutes. Enjoy with lemony lentils, rocket, parmesan, roasted red peppers and charred lemon
Provided by Cassie Best
Categories Dinner, Lunch
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 626 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
LENTILS WITH LEMON
Steps:
- Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving.
TAGLIATA & BORLOTTI BEANS
Try a simple midweek version of tagliata, an Italian dish of sliced steak, peppery rocket leaves and shaved parmesan. It takes just 20 minutes to make
Provided by Esther Clark
Categories Dinner, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Put the parsley, basil, garlic, olive oil and 1 tbsp water in the small bowl of a food processor and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.
- Season the steak generously. Heat a griddle pan or non-stick frying pan over a high heat. Drizzle a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.
- Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.
Nutrition Facts : Calories 506 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 10 grams fiber, Protein 37 grams protein, Sodium 0.3 milligram of sodium
BEEF TAGLIATA
Sometimes simple really is the best and this recipe is one of those times. The peppery arugula salad compliments the steak perfectly without stealing the show.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 6.5 g, Cholesterol 112.2 mg, Fat 29.6 g, Fiber 1 g, Protein 36 g, SaturatedFat 10.5 g, Sodium 304.9 mg, Sugar 2.5 g
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