Tagliata is the authentic Italian way to enjoy steak; 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.
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/ Serving 5 people
/ Serving 5 people
premium beef rump
mixed salad leaves
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm thick wedges (unpeeled). Leave the garlic whole and unpeeled. Wash the mixed salad leaves.
Toss the sweet potato wedges in half of the olive oil and season with salt and pepper. Place the wedges on a baking paper lined oven tray and cook in the oven for 45 minutes or until golden and tender. Toss the cherry tomatoes in half of the remaining olive oil and add them to a second lined oven tray with the garlic cloves. Add to the oven in the last 25 minutes of the potato cooking time.
Meanwhile, lightly oil the premium beef rump steaks and season with salt and pepper. Heat a large frying pan over a medium-high heat. Add the steaks and cook for 2 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 steak to a plate and cover with foil. Rest for 5 minutes, then cut into 1 cm thick slices.
To make the dressing, squeeze the flesh of one of the roasted garlic cloves into a small bowl. Add the balsamic vinegar and the remaining olive oil. Whisk with a fork until well combined. Season with salt and pepper. Toss the mixed salad leaves in the dressing and then divide between plates.
Top the mixed salad leaves with the roasted cherry tomatoes, sweet potato wedges and sliced beef rump. Serve with extra roasted garlic. Enjoy!