Tagliata de boeuf

Ingredients

• 180g Steak

• Rucola

• Cherry tomatoes

• Red onion

• Parmesan

• Olive Oil

• Balsamic glaze

Method

• Preheat the oven at 220C, In an oven safe dish put in cherry tomatoes and 1 red onion cut into quarters. Drizzle with the some olive oil and roast for 20-30 minutes (until cherry tomatoes burst

• Rub some salt, pepper and little olive oil over your steak,

• Heat some olive oil in a pan over a medium heat. Add your steak and cook as long as you like your steak to be cooked. Once cooked place it on a chopping board and allow to rest for 5 minutes.

• On a plate put a handful of rucola, grate some parmesan, and add your roasted cherry tomatoes and red onion. Drizzle with some olive oil and balsamic glaze.

• Slice up your steak and top your salad.

• This dish normally requires you to add some more olive oil on top of your steak. We did add some truffle oil and it really was a nice touch however this is not necessary.

• We served ours with the focaccia above and it really was a perfect combination.