{Tagliata Di Manzo} Seared Sliced Steak

{Tagliata Di Manzo} Seared Sliced Steak

This is an edited extract from Florentine by Emiko Davies published by Hardie Grant 

{Tagliata Di Manzo} Seared Sliced Steak | http://saltandwind.com This is a very simple preparation, a favourite on the menus of trattorie or restaurants when a bistecca fiorentina is a bit too much but customers still crav...
Skill
Course
Cuisine
Ingredients
5
Hands-On Time
20 minutes
Total Time
1 hour, 20 minutes
Yield
-
Servings
4
Season
{Tagliata Di Manzo} Seared Sliced Steak | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main
Cuisine
Italian
Ingredients
5
Hands-On Time
20 minutes
Total Time
1 hour, 20 minutes
Yield
-
Servings
4
Diet
Dairy-Free, Gluten-Free
{Tagliata Di Manzo} Seared Sliced Steak | http://saltandwind.com

This is a very simple preparation, a favourite on the menus of trattorie or restaurants when a bistecca fiorentina is a bit too much but customers still crave a good steak. Like the bistecca, this is always cooked rare or, at the most, medium–rare in Florence. Served with a scattering of fresh rocket (arugula) and shaved parmesan, this dish is a meal on its own. Don’t forget some good crusty bread to mop up the juices.

Ingredients

  • 800 g (1 lb 12 oz) rump (sirloin) or rib-eye (bone-in) steak

    about 4 cm (1½ in) thick

  • 1 sprig fresh rosemary
  • 125 ml (4 fl oz/½ cup) extra-virgin olive oil
  • 1 handful rocket baby arugula

    to serve

  • Parmigiano Reggiano cheese

    to serve

Instructions

Remove the meat from the refrigerator 1 hour before cooking to bring it up to room temperature. Bash the rosemary with the palm of your hand on the chopping board to release the essential oil, and drop in the olive oil in a small jug or bowl and let infuse for 1 hour.

Heat a chargrill pan to maximum heat. Season the meat with salt and brush over some of the rosemary-infused oil. When the pan begins to smoke, turn down the heat just a little and immediately place the steak in the pan.

Cook for 4 minutes on each side, turning every 2 minutes, then cook for a further 2 minutes on the bone side, holding the steak upright with a pair of tongs. Transfer the meat to a plate, pour over the rest of the rosemary-infused oil andcover with aluminium foil to rest for 4 to 6 minutes.

Slice the meat into 1.5 cm (1/2-inch) thick pieces, season with freshly ground pepper and serve topped with fresh rocket, shaved parmesan and the oily juices left over from resting the meat.

Footnotes

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http://saltandwind.com/recipes/467-tagliata-di-manzo-seared-florentine-steak-recipe

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