Tagliata

Name: tagliata
Total time: 25 min
Yield: 4
Ingredients: 50 gram pine nuts; 500 gram steak; 100 milliliters extra virgin olive oil; 25 milliliters balsamic vinegar; 1 clove garlic; 100 gram arugula; 6 dried tomato on oil; 100 gram Parmesan cheese

Ingredients

50 gram pine nuts
500 gram steak
100 milliliters extra virgin olive oil
25 milliliters balsamic vinegar

1 clove garlic
100 gram arugula
6 dried tomato on oil
100 gram Parmesan cheese

Directions

Roast the pine nuts in a dry, hot frying pan golden brown and keep separate.
Dab the steaks dry with kitchen paper and brush thinly with olive oil.
Mix the rest of the olive oil with the balsamic vinegar, garlic, (sea) salt and pepper into a dressing.
Heat a grill pan and grill the steaks for 2-3 minutes per side. Let the meat rest for about 2 minutes under aluminum foil. Heat the dressing until lukewarm.
Divide the arugula and tomato strips over plates. Cut the steaks into strips. Take the strips of meat through the lukewarm dressing and mix them with the arugula.
Scrape the cheese into pieces and spread with the pine nuts over the meat.