Tagliata of grilled rib of beef (Tuscany)
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- a sprig rosemary, leaves only
- ½ clove garlic
- extra-virgin olive oil
- 2 × 3cm-thick steaks (about 750g each) T-bone steaks
- 50g rocket
- 40g piece parmesan
- 1 tbsp of a good balsamic vinegar, thick one
Method
- STEP 1
Finely chop the rosemary, then pound it to a paste with the garlic and a pinch of salt and pepper. Stir in 2 tbsp of oil.
- STEP 2
Take the steaks out of the fridge and leave to come to room temperature before cooking. Heat a griddle pan over a medium heat or get a barbecue going and allow the coals to die down a little – the heat mustn’t be too fierce. Season and grill the steaks for 3 minutes on each side. Turn the meat again, and cook for a further 3 minutes. Turn once more, painting the more cooked side with some of the rosemary oil.
- STEP 3
After another 3 minutes, paint the other side. Turn the meat on its side, to make the fat sizzle, then remove from the heat and leave to rest for 5 minutes. These timings are for medium rare.
- STEP 4
Cut the meat from the bone, carve into slices and put on plates or one platter. Dress the plate with a small handful of rocket. Drizzle the remaining oil over the meat and leaves, then use a potato peeler to shave over the parmesan. Finally, drizzle with the balsamic, and serve.
