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Tagliata of beef with rocket & roasted pepper dressing
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50g rump steak, trimmed
6 tbsp olive oil
3 cloves garlic, crushed
1 sprig rosemary, finely chopped
1 red pepper, halved and deseeded
1½ tbsp red wine or sherry vinegar
25g pack flat leaf parsley
25g pack basil
1 tbsp non-pareille capers, drained
70g pack Waitrose Duchy Organic Wild Rocket
75g Parmigiano Reggiano shavings
1. Drizzle the steak with 1 tbsp oil and season. Add two-thirds of the garlic to the steak with the rosemary. Mix well to coat. Cover and chill for 2 hours.
2. Preheat the grill to high. Grill the red pepper, skin side up for 8-10 minutes, until the skin is blackened. Put into a freezer bag, seal and leave to cool.
3. Remove the skin from the pepper and tip the flesh and any juices into a food processor. Add the remaining garlic, vinegar, half of the parsley and half of the basil. Add the remaining olive oil, season and whizz until almost smooth. Add the capers and pulse to roughly chop. Scoop the dressing into a bowl, cover and set aside.
4. Preheat a griddle pan or barbecue. Cook the steak for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Remove and leave to rest for 5 minutes. Mix the rocket leaves with the remaining parsley and basil and arrange on a serving dish. Slice the steak and place on top of the leaves, spoon over the dressing and add the cheese. Serve immediately.
Typical values per serving:
This recipe was first published in August 2017.