A Beef Tagliata Recipe with a Rocket and Parmesan Salad using sirloin steaks.
This is a man who certainly knows what he is dong and with nothing but a few basic ingredients can turn a steak into a beautiful meal.
We also learn a few of Heston’s tricks, the pepper will only burn if you season the meat with it before cooking, roll the lemon skin to let the oils escape and most importantly how to flavour your meat with a little rosemary, garlic and lemon without a fuss.
More of an afterthought really.
|Salt & Pepper|
1 . Season the meat with salt only, Heston says if you put the pepper on at the beginning the pepper will burn.
2 . Crush the garlic with your hand, no need to peel or chop.
1 . Get the pan smoking hot with some olive oil
2 . Put the steaks in and turn every 15 – 20 seconds, developing a golden crust on the outside but medium in.
3 . 2-3 minutes they will be ready
4 . Empty out most of the oil but keep the sticky bits & juices behind
5 . Add a little more olive oil and then add the rosemary, garlic, 2 strips of the lemon peel (roll a little first)
6 . Let it cool a little and then add the juice of the lemon.
7 . Allow it to infuse for 5 minutes and then strain.
8 . Use some of the juice on the steak and the rest on the rocket
9 . Shave over Parmesan cheese