“Whenever I’m in an Italian restaurant I can’t resist ordering Steak Tagliata,” says Indy Power of The Little Green Spoon. “Perfectly seasoned steak on a bed of rocket and parmesan with balsamic and really good olive oil. It’s beautifully simple and really hits the spot. Apart from the marinating time, you can have this gorgeous dinner on the table in fifteen minutes, it’s perfect for a date night in or just an extra special feed with minimal effort. Splash out on the steaks and a good bottle of olive oil if you can, it makes all the difference.”
• 2 Steaks (eg Sirloin, Flank)
• 4 Tablespoons of Balsamic Vinegar
• 4 Tablespoons of Extra Virgin Olive Oil
• 2 Cloves of Garlic
• Coarse Salt & Pepper
• 100g of Rocket
• 50g of Parmesan
Step 1: Add 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar to a baking dish. Peel the garlic cloves and crush them with the palm of your hand, then add them in too. Add a good pinch of coarse salt and pepper. Add the steaks to the dish and then flip them so that they’re coated on both sides. Cover and pop it in the fridge for up to 24 hours, if you’re short on time an hour will do.
Step 2: Heat a griddle pan on high heat. Remove the steaks from the marinade, sprinkle them with salt and pepper and add them to the hot pan. Cook for about 5 minutes on each side, depending on how you like your steak.
Step 3: When the steak is ready, remove it from the pan and let it rest on a board for about 5 minutes. While the steak is resting, plate the rocket. Use a potato peeler to peel curls of parmesan and sprinkle them over the rocket. Drizzle on 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.
Step 4: When the steak has rested, use a very sharp knife to cut it into strips. Place the steak strips on top of the rocket and serve.