Name: Succulent tagliata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2 onions thinly sliced; 5 ml sugar; 60 ml vinegar balsamic; 2 garlic cloves, peeled and thinly sliced; 2 red chilli deseeded, sliced; lemon juice only; 200 ml olive oil; 4 steak sirloin; 2 rocket; 80 g parmesan cheese shavings

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Ingredients (10)

2	onions — thinly sliced
5 ml	sugar
60 ml	vinegar — balsamic
2	garlic — cloves, peeled and thinly sliced
2	red chilli — deseeded, sliced
	lemon — juice only
200 ml	olive oil
4	steak — sirloin
2	rocket
80 g	parmesan cheese — shavings

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Method:

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.

Text and image: Ideas

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