Tagliata
with Rocket & Roasted Cherry Tomatoes
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 chopping board.
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400 g
sweet potato
½ punnet
cherry tomatoes
3 clove
garlic
1 steak
premium beef rump
1 bag
rocket leaves
Not included in your delivery
1.5 tbs
olive oil
3 tsp
balsamic vinegar
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm thick wedges. Wash the rocket leaves, and leave the garlic unpeeled and whole.
Toss the sweet potato wedges in half of the olive oil and season with salt and pepper. Place on one lined oven trays 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 to another 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 steak and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steak 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 steak to a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices. Tip: Don’t be tempted to skip resting the steak. It is an integral part of the cooking process to ensure your meat is tender.
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 rocket leaves in the dressing and then divide between plates.
Top the rocket leaves with the cherry tomatoes and sliced beef rump. Serve with the sweet potato wedges and extra roasted garlic. Enjoy!