Steak Tagliata with Warm Beans, Rocket and Parmesan
Equipment
- Frying pan
- Tongs
- Chopping board
- Chopping knife
- Wooden spoon
- Large bowl
Ingredients
- 750 g sirloin steak thick
- 1 tbsp olive oil
- 3 sprigs fresh oregano leaves stripped
- 800 g butter beans drained and rinsed
- 4 beef tomato at room temperature
- ½ lemon juice
- 4 tbsp extra virgin olive oil
- 120 g rocket leaves
- 40 g Parmesan cheese
Instructions
- Heat a large heavy based frying pan over high heat. Season the steak and rub with oil.
- Sear for 2-3 minutes each side until still pink inside. Set aside to rest on a plate.
- Heat a little more oil in the pan and add the oregano and beans and warm through gently. Tip into a bowl.
- Slice the beef tomatoes.
- Add to the bowl with the warmed beans and squeeze over the lemon juice. Drizzle with the extra virgin olive oil and season well.
- Slice the steak.
- Pour any resting juices from the steak over the beans in the bowl. Toss the rocket and beef slices through the beans and tomatoes.
- Served scattered with parmesan shavings and a drizzle of extra virgin olive oil.
Notes
Thin slices of perfectly cooked sirloin steak dressed in good quality olive oil with juicy beef tomatoes, it's such a simple recipe but such a wonderful marriage of flavours! The butter beans help bulk out the salad to leave you feeling satisfied.
Nutrition
Calories: 425kcal
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