Succulent tagliata

Recipe from: 08 July 2015
recipes, Italian,beef

Ingredients 10
Servings 4
Time 00:20


  • 2
    onions, thinly sliced
  • 5
  • 60
    balsamic vinegar
  • 2
    cloves garlic, peeled and thinly sliced
  • 2
    large red chillies, seeded and sliced
  • juice of 1 lemon
  • 200
    olive oil, plus extra for cooking
  • 4
    200g sirloin steaks, brought to room temperature
  • 2
    packets fresh rocket
  • 80
    Parmesan cheese shavings


Heat a large non-stick frying pan over a medium to high heat. Add a little olive oil, a pinch of salt and the onions. Cook for about 10 minutes until just starting to caramelise. Add the sugar and balsamic and cook for a further 5 minutes until the onions have turned a dark caramel colour. Remove and set aside to cool.

Mix the garlic, chilli, lemon juice, olive oil and a little salt and pepper together in a bowl and leave to infuse.
Rub the steaks with olive oil and a dash of salt and pepper. Place a non-stick pan big enough for all four steaks on high heat until smoking then add the steaks. For medium-rare steaks, cook for two and a half minutes each side. For medium, cook for three to three and a half minutes each side medium-rare recommended). Remove, place on a board, cover with foil and leave to rest for five minutes.

Divide all the ingredients between four serving plates or serve on one dish as a main, if you prefer.

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