In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. by email at Italians enjoy going out for a good steak, but a steak in Italy isn’t necessarily an individual slab. Gino's Meatballs meatballs, mozzarella, Parmigiano Reggiano, tomato sauce 16. If you'd like to comment further on this recipe you can do so in the Remove from the pan and allow to rest on a cake rack set over a plate to catch the juices. Either will work. Thank you for rating this recipe. As far as what cut of beef to use, there are several choices. Sorry, we couldn't sign you up. For the salad, place the soy sauce, ginger, chilli, garlic, lemon juice, fish sauce and sugar in a bowl and whisk to combine. For the beef, place the soy sauce, chilli, garlic and oil in a blender or food processor and blend until smooth. Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. Click here for more information about health and nutrition. Add steaks to pan and cook for about 3 minutes on each side (this will give you rare/medium steaks). Place the beef in a non-reactive bowl and pour the marinade over the beef. In this stunning series, he reveals the islands’ fascinating histories, hugely varied lifestyles, vibrant cultures and larger-than-life characters. 4-6 sprigs of rosemary It is vital that the pan is extremely hot before adding the steaks. Slice the steaks thinly (0.5cm wide) with a sharp knife. Book a table at Union Street Cafe tonight. 1Spread Gran Luchito Smoked Chilli Mayo onto the ciabatta slices and top with watercress, followed by onions. To get more information, or to amend your preferences, press the “Cookie settings” button. Italian meat feasts Friday 10 January 5:08pm. Arrange the meat on a platter, surround it with arugula and lemon wedges, and anoint it with the best fruity olive oil you have. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice. Slice the steak on the diagonal, against the grain, no thicker than one-half inch, preferably a bit thinner. Your guests may applaud when you bring the tagliata to the table, since it looks so appealing and attractive. Parmesan is traditional, but I like the sharper flavor of pecorino. Heat a heavy-bottomed frying pan over a high heat, then add 2mm of olive oil and heat until it is smoking hot. on your browser, you can place your order by contacting our Arrange the steak slices onto four plates and drizzle over the peppery rosemary oil. 120ml 100% Italian Extra Virgin Olive Oil Only you will know how effortless it really was. Thinly slice the beef fillet and arrange it over the salad leaves. Table salt, sea salt and freshly ground black pepper for seasoning, 60g Waitrose Wild Rocket 1Wipe ciabatta slices through cooking juices from steak. Flank steak is especially good, and not prohibitively expensive. Heat a large ovenproof frying pan until hot, carefully lift the beef out of the marinade (discarding the marinade), place the beef in the pan and sear on each side until brown. I tweaked it a little by using beef skirt instead of fillet steak for cost reasons, and a short crust pastry as that's what I had in the fridge already. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Add 4-6 rosemary sprigs. Rub the strips of lemon zest between your finger and thumb to release the oils and add them to the pan, too. Season with table salt and black pepper and place on the serving dish. For more details of these cookies and how to disable them, see our cookie policy. Allow the pan to cool for 2 minutes, then add the 100% Italian olive oil to the pan. Full of flavour and will certainly be making these again! Spicy Broccoli 10. In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. Roasted Potatoes 10. 2 strips of lemon peel (use a potato peeler to peel 2 shallow strips from an unwaxed lemon) Salumi Board Prosciutto di Parma, mortadella, speck, salami, ... Hanger Steak Tagliata GF * sliced hanger steak, arugula, shaved Parmigiano Reggiano 34. Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds. Rub the strips of lemon zest between your finger and thumb to release the oils and add them to the pan, too. Place in the oven and roast for 20-25 minutes. Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. ... Steak tagliata with pear, walnut and gorgonzola salad. Drizzle with the dressing and serve. Gordon Ramsay Restaurants Limited uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Grill the steaks for 4–5 minutes on each side or for longer if you prefer your steak well done. Heston's Tagliata with rocket and Parmesan salad, The Waitrose & Partners farm, Leckford Estate. Remove the beef from the oven and allow it to cool in the frying pan. Slice the steaks and place the strips of beef on top of the grilled vegetables then dress with the tomatoes, pine nuts and basil and some freshly ground black pepper. But just as often, restaurants offer a sliced steak, called tagliata, essentially a nice thick piece of beef that is grilled, then carved. Grill the finely sliced courgettes and aubergine without oil. Please enable JavaScript, It appears you are using an older browser. You may find this causes parts of the site to function unexpectedly. It’s simple and delicious but impressive nonetheless, and you really don’t have to go to a restaurant to enjoy it. 3 garlic cloves In fact, it is quite easily prepared at home, year round. When soft, remove from the heat and drizzle with a little extra virgin olive oil and sprinkle with some dried marjoram and oregano. … Grilling over coals is, of course, always nice.