Steak tagliata

My love of Italian food knows no bounds. It’s simple and ingredient reliant style makes it great for a chilled night when you just can’t be bothered to do any involved cooking.

Tonight was one of those nights. Having had a slow day I also didn’t want to go with anything too unhealthy and this dish is perfect for a light dinner that’s also not heavy on the purse (surprisingly for steak!) as it makes one go a long way.

Here’s our recipe for steak ‘tagliata’ (literally just means ‘cut’ in Italian but sounds fancy!)

1 large ribeye steak (choose one that’s very dark purple and has lots of marbled fat running through)
1 bag rocket
Handful cherry tomatoes
1 pack new potatoes
1/2 lemon
Extra virgin olive oil
Handful rosemary
1 pinch chilli flakes
1 garlic clove
Salt and pepper

1. Parboil the new potatoes on full heat with plenty of salt in the water. Preheat your oven to 180°c.
2. Once you can just about sink a fork through one of the potatoes, drain them and place in an oven dish. Coat in a good drizzle of olive oil, a generous sprinkle of rosemary, plenty of salt, a twist of pepper and a small pinch of chilli flakes to give a little heat. Mix the potatoes thoroughly and bake in the oven for about 20 mins (or until crispy).
3. Once the potatoes are approaching ready, add all of the rocket to a large platter or serving bowl (with flatter edges of possible). Chop the tomatoes in two and add to the rocket.
4. Prep the dressing by squeezing half a lemon and crushing the garlic clove.
5. Heat a large frying pan on top heat and add a large glug of extra virgin olive oil. Prep the steak by coating in a good amount of salt and rubbing in.
6. When the oil in the pan reaches smoking point add the steak. Cook for no more than 2.5 mins, flipping roughly  every 20 secs.
7. When the steak is done, rest it on a rack or a warm dish (covering it with foil).
8. Pour out some of the oil from the pan, leave a couple of tbsp. Then allow the pan to cool for a minute or so and add the garlic and rosemary. Then add the lemon juice. Mix together and add to the salad (adding salt if necessary).
9. Slice the steak into 1/2 inch thick strips and add to the salad. Mix together.
10. Serve with the baked new potatoes.

And hey presto, easy, delicious not too unhealthy and not expensive either, it’s a winner (and you can practice a pretentious Italian accent saying it to friends too).

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