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Tagliata di manzo


Tagliata di manzo sounds so much more glamorous than sliced steak, non è vero ? And if you start with a handy packet of Dinner Ladies rosemary and balsamic flat iron steaks, the whole thing comes together in minutes. Tagliato di manzo  is nothing more complicated than rare beef, seared and served under a rough, fluffy blanket of rocket and slivers of Parmesan. We've added shaved fennel to this recipe - at other times we've gone crazy with oven-roast tomatoes, caramelised onions or thickly sliced, fried mushrooms. All good, but this is a lily that doesn't really need gilding.  It's the sort of simple but perfect dinner that finds its way onto our tables at least once a fortnight. It looks so inviting, makes the most of a small amount of quality protein and ensures everyone hoes into a mountain of salad greens con gusto. Perfetto.

Tagliata di manzo

Serves 4


Extra virgin olive oil
400g rosemary and balsamic flat iron steak (or other lean steak, seasoned)
4 large handfuls of rocket
1 bulb of fennel, cored and finely sliced or shaved
50g Parmesan, shaved with a peeler
lemon juice or balsamic vinegar
Sea salt
Freshly ground pepper


Heat a lightly oiled non-stick frying or griddle pan and sear the steaks for 2 (for rare) to 4 (for medium) minutes a side. Cover and set aside to rest for five minutes.

Slice steak thinly across the grain (with flat iron you can see the striations quite clearly - cut across them at a right angle).

In a stainless steel bowl, toss together the rocket, fennel and half the Parmesan, with enough olive oil to coat lightly and a splash of lemon juice or balsamic vinegar. Season the steak and the salad with sea salt and pepper.

You can either serve the steak strewn on a platter, covered with the salad, or the salad first, then the steak. Either way, scatter with the remaining Parmesan and a drizzle of olive oil.