Tagliata with Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 clove (s) garlic
- 300 g rump steak (s)
- 5 ½ tablespoon olive oil
- Sea salt, coarse
- pepper
- 1 sprig rosemary
- 250 g cherry tomato (s)
- 0.5 ½ onion (s), red
- 3 anchovy fillet (s)
- 1 tablespoon olives, black, pitted
- 1 tablespoon capers
- 0.5 teaspoon ½ chilli flakes
- sugar
- 0.5 tablespoon ½ lemon juice
- 30 g rocket
- 40 g hard cheese, Italian, e.., Grana Padano
Print Recipe
Pin Recipe Instructions
- First peel the garlic and lightly scratch the fat edge of the steak several times with a sharp knife.
- In the meantime, heat 1 1⁄2 tablespoons of oil in an ovenproof pan and season the steak with salt, pepper and sear it vigorously for 3 minutes with the garlic and rosemary. Place the pan with the steak in the hot oven at 180 degrees on the middle rack for 8-10 minutes and let cook (convection is not recommended here).
- Halve the tomatoes and cut the onion into fine strips. Finely chop the anchovies. Mix tomatoes, onions and anchovies with olives and capers in a bowl. Add the chilli flakes, salt, sugar and lemon juice and season. Now mix in the 4 tablespoons of oil.
- Clean and wash the rocket and cut the cheese into thin slices with a peeler.
- Wrap the steak in aluminum foil and let it rest for another 5 minutes and then cut it into coarse strips.
- Mix the rocket into the tomato salad. Place the steak strips on top and sprinkle with cheese.
- Additional tips for preparation:
- Let the meat rest with the herbs. This makes it nice and aromatic and not so much juice comes out. Prefer anchovy fillets of good quality: The full-fleshed, large, slightly brownish fillets are marinated in oil and are available in Italian or Spanish delicatessen stores, for example.
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