Beef Tagliata

Ingredients

Steaks & Oil

• 2 sirloin steaks (approximately 400 grams each)
• Olive oil (for cooking)

Rosemary Oil Dressing

• 120 ml extra virgin olive oil
• 3 garlic cloves (peeled and crushed)
• 4 sprigs fresh rosemary
• 1 lemon (zested and juiced)

Garnish & Finishing

• 60 grams rocket leaves
• 40 grams Parmesan shavings
• salt
• pepper

Method

Stage 1 - Sear Steaks

1. Place a heavy-bottomed frying pan over high heat and add a teaspoon of olive oil, heating until the pan begins to smoke.
2. Rub the steaks with olive oil to coat them evenly.
3. Place steaks in the hot pan and sear for 15-20 seconds without moving.
4. Turn and sear the other side for 15-20 seconds.
5. Continue turning and searing every 20-30 seconds for 2-3 minutes, depending on desired doneness (see Notes).
6. Remove steaks and place on a wire rack set over a plate to catch juices while resting.

Stage 2 - Make Rosemary Oil

1. Remove the pan from heat and discard most of the oil.
2. Allow the pan to cool for a couple of minutes.
3. Pour in the 120 ml extra virgin olive oil.
4. Add the crushed garlic and rosemary sprigs.
5. Rub the lemon zest between your fingers to release the oils and add to the pan.
6. Allow to infuse for 5 minutes while the meat rests.
7. Add the lemon juice, mix well, then strain through a fine-meshed sieve.
8. Stir in the resting juices from the steak.

Stage 3 - Slice & Assemble

1. Slice each steak thinly (approximately 5 mm wide) with a sharp knife, maintaining the slices in order.
2. Season the slices with salt and freshly ground pepper.
3. Arrange on a serving dish and spoon over half the rosemary oil dressing.
4. Toss the rocket leaves with the remaining dressing.
5. Arrange dressed rocket on top of the steak.
6. Finish with Parmesan shavings and a light sprinkling of sea salt crystals.