Steak tagliata with black olive and parmesan dressing
Pile charred steak slices onto piquant sherry vinegar dressed olives, shallots and parmesan. It's an easy dinner party dish that you can double or half
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 500g dry-aged sirloin steak
- 1tbsp olive oil
- 1tbsp oregano or thyme leaves , chopped
- 75g black olives , pitted and finely chopped
- 1tbsp sherry vinegar
- 2tbsp finely chopped parsley
- 1small shallot , finely chopped
- 3tbsp extra-virgin olive oil
- 25g parmesan , shaved with a veg peeler
- 2large handfuls of rocket
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 4. Bring the meat to room temperature 30 mins before you want to cook. Season with salt and rub in the olive oil. Heat an ovenproof griddle pan to very hot and sear the steak fat for 2 mins, holding it with tongs, then 2-3 mins on each side until golden brown and charred. Transfer to the oven and cook for 6-8 mins for medium-rare or 10-12 mins for medium. Remove the meat to a platter to rest for 10 mins.Step 2
Meanwhile, mix together the oregano, olives, vinegar, shallot, parsley, olive oil and some seasoning. Carefully fold in the parmesan, trying not to break it up too much.Step 3
Cut the steak into 1cm-thick pieces against the grain. Stir the resting juices into the dressing. Put the rocket onto a platter and add the steak slices. Season with salt an spoon over the dressing to serve.