Watercress tagliata
by
This tagliata recipe sees the classic Italian dish made with watercress instead of the more traditional rocket. The peppery flavour works wonderfully with the tender, perfectly cooked sirloin steak, which is then garnished with a simple dressing and shavings of Parmesan. Serve with potatoes for a fuller meal or enjoy as is for a light main course.
Ingredients
- 1 sirloin steak, large, or 2 smaller steaks
- 1 tbsp of olive oil
- 2 garlic cloves , crushed
- 3 sprigs of rosemary , leaves picked
- 1 lemon , juiced
- 100ml of Carapelli Extra Virgin Olive Oil
- 170g of watercress
- 100g of Parmesan
- sea salt
- freshly ground black pepper
Method
1
Get a frying pan smoking hot, then add a tablespoon of olive oil and sear the fattiest side of the sirloin steak until golden (use tongs to keep it in place). Flip the steak onto its side and continue to cook, turning every 30 seconds or so. You want to sear it for around 2 minutes each side in total, resulting in a nicely caramelised crust but making sure the inside remains rare. If you prefer your steak medium or well done, cook it for another minute or two on each side
2
Take the steak out of the pan and set aside to rest for 10-15 minutes while you get on with the rest of the dish. Pour any excess oil out of the pan and add in the extra virgin olive oil. Add the rosemary, garlic and two strips of lemon peel and leave the oil to infuse in the residual heat for 5 minutes
3
Add the lemon juice into the oil along with any juices from the rested steak, and taste the dressing to check the seasoning
4
Wash and dry the watercress, then toss the leaves in the pan dressing
5
Slice the steak into strips roughly 1cm thick
6
Arrange the watercress on a platter and scatter over shavings of Parmesan (a vegetable peeler works well for this). Lie the steak over the top and finish with sea salt, black pepper and any remaining dressing. Serve immediately
Discover more:
Go to Comments
Watercress tagliata
