Steak Tagliata

Name: steak Tagliata
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 steak at room temperature; 6 el traditional olive oil; 2 broken sprig of rosemary; 3 toe garlic; 1 lemon cleaned up; 40 g arugula; 50 g Parmigiano Reggiano

Slices of steak with rocket, Parmesan cheese and a dressing of oil, rosemary, lemon and garlic.

Ingredients

Directions

Sprinkle the meat with salt and pepper. Heat the oil and fry the meat for 6 minutes on a high heat. Turn halfway.
Remove the steaks from the pan and rest for 5 minutes on a plate under aluminum foil or a lid.
In the meantime, pour the shortening from the pan and heat the oil in the same pan. Add the sprigs of rosemary.
Cut the cloves of garlic with the blade of a knife. Add to the oil. Grate the yellow skin of the lemon and add.
Squeeze out the fruit and add half of the juice. Pour the warm dressing through a metal sieve (a plastic sieve might melt due to the heat).
Cut the meat into slices of ½ cm and sprinkle with half of the dressing.
Mix the other half of the dressing with the arugula and place it on the steak.
Scrape the cheese over it.