Tagliata with Sweet Potato Wedges
Tagliata is the authentic Italian way to enjoy steak. Cooked as a large steak so that it has a lovely grilled exterior and a tender rare interior, this finely sliced rump steak soaks up all the flavour in this dinner. Don’t forget to allow the meat to rest for at least five minutes, so the juices stay in the tender steak and don’t go spilling out onto the cutting board. Roasted garlic, flaked Parmesan cheese and punchy rocket make every bite of this classic a real treat!
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Ingredients
400 g
sweet potato
1 clove
garlic
1 steak
Premium Beef Rump
1 bag
rocket
½ block
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into wedges (unpeeled) and flake the Parmesan cheese.
Toss the sweet potato wedges in half of the olive oil and season with salt and pepper. Place on the prepared oven tray and cook in the oven for 30 minutes or until golden and tender. Add the garlic clove to the tray in the last 15 minutes of cooking.
Meanwhile, lightly oil the premium beef rump steak and season with salt and pepper. Heat a medium frying pan over a medium-high heat. Add the steak and cook for 2-3 minutes on each side, for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer the steak to a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.
Squeeze the flesh of the roasted garlic clove into a small bowl. Add the balsamic vinegar and the remaining olive oil. Whisk until well combined. Season with salt and pepper. Toss the rocket leaves in the dressing and then divide between plates.
To serve, top the rocket leaves with the steak slices and garnish with the Parmesan cheese. Serve with the sweet potato wedges on the side.