Succulent tagliata

Recipe from: 08 July 2015
recipes, Italian,beef

Ingredients 10
Servings 4
Time 00:20

Ingredients

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

Method

00:25
 
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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



 

Read more on: italian  |  beef  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.