I cook steak once a week. I buy good quality organic beef and I cook it on my griddle pan. The taste is amazing.
Good quality meat does not need much to be delicious. One of the ways Italians enjoy steak is by grilling it, carving it and serving it with arugula (rocket) leaves.
The "Tagliata di manzo" is a large thick T-bone steak grilled and served rare which is dead easy to prepare at home. It is all about having a very hot griddle pan and making sure that you don't overcook the meat. Basically it needs to be pink in the middle.
You will carve it and serve it on a bed of fresh arugula and if you like, you can shave some parmesan on it and add cherry tomatoes too.
When we say that in winter we need comfort food, well this is certainly one of them. So so good!
- Prep Time : 20 minutes
- Cook Time : 8 minutes
- Yield : 4
Remove the meat from the fridge an hour before cooking it so it will be at room temperature.
Heat up a griddle pan until very hot. Scatter a few grains of course sea salt on the pan and place the meat on it. Cook for about 3 to 4 minutes each side. When you turn the meat make sure you do not prick it with a fork to prevent the loss of the lovely juices of the meat. Cook the meat until it is still pink inside. Obviously it is up to you how much pink you want it to be. Make sure you don't over cook it though otherwise it will be too dry.
Transfer the meat onto a plate, cover it up with foil and let it rest for about 4 minutes. In the meantime put the olive oil, the rosemary stick and the garlic clove in a pan and heat it up for a couple of minutes. Let it rest for a few more minutes and remove the garlic and the rosemary.
With a sharp knife slice the meat into strips and place it on a bed of arugola and cherry tomatoes cut into quarters. Pour the rosemary flavoured olive oil on top, a grind some fresh pepper and serve.