Beef Tagliata with Sweet Potato Wedges
Tagliata is the authentic Italian way to enjoy steak. Cooked so that it has a lovely grilled exterior and a tender rare interior, this thinly sliced rump steak soaks up all the flavour in this dinner. Don’t forget to allow the meat to rest for at least five minutes, so the juices stay in the tender steak and don’t go spilling out onto the cutting board. Roasted garlic, flaked Parmesan cheese and mixed salad leaves make every bite of this classic a real treat!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 kg
sweet potato
1 clove
garlic
2 steak
beef rump
1 bag
mixed salad
1 block
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into wedges (unpeeled) and flake the Parmesan cheese.
Place the sweet potato on a lined oven tray. Drizzle over half of the olive oil and season with salt and pepper. Toss to coat. Cook for 30 minutes or until golden and tender. Add the garlic clove to the tray in the last 15 minutes of cooking.
Meanwhile, lightly oil the beef rump steaks and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steaks and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer the steaks to a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.
Squeeze the flesh of the garlic clove into a small bowl. Add the remaining olive oil and white wine vinegar. Whisk until well combined. Season with salt and pepper. Dress the mixed salad leaves in the dressing.
To serve, divide the salad between plates. Top with beef slices and garnish with Parmesan cheese. Serve with sweet potato wedges.
