Serves: 2-4 (depending on greed) - Time:
You can make this dish as fancy or simple as you like. The same goes for the cost. If you are having a belt and braces month go for flank or rump steak. However, if you’ve had a win on the horses I suggest sirloin or rib steak. If the steak is a thin cut only cook it for about 1 ½ minutes each side. Ideally, the meat should be very rare.
- For the pine nut gremolata
- 50g toasted pine nuts
- 10g flat-leaf parsley, leaves only
- Grated zest of 1 lemon
- ½ garlic clove, peeled and crushed
- For the tagliata and salad
- 320g fine beans, trimmed
- 2 sirloin steaks, about 180-200g each, at room temperature
- Juice of ½ lemon
- 70g rocket or peppery leaves
- 40g parmesan, shaved with a vegetable peeler
- A little balsamic vinegar
- Extra-virgin olive oil
- For the pine nut gremolata, place the gremolata ingredients on a chopping board and finely chop together. Add a pinch of salt and set aside.
- Bring a saucepan of lightly salted water to the boil. Add the beans and bring back to the boil and cook for 3 minutes until the beans are cooked but still with a bit of bite. Drain and refresh under cold water. Arrange on a serving platter.
- Smear the steaks with a teaspoon of extra-virgin olive oil and season with a little salt and ground black pepper. Heat a griddle pan to smoking hot and cook the steaks for about 2 minutes each side. If they are quite thick cook for about 30 seconds longer each side. Remove to a plate and squeeze over the lemon juice. Sprinkle over the gremolata and leave to rest for at least 10-15 minutes.
- Scatter the rocket over the beans. Thinly slice the steak and arrange over the rocket. Sprinkle over the parmesan and finally drizzle with a little balsamic vinegar and olive oil.