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Beschikbare talen
Beschikbare talen
BEEF TAGLIATA WITH CHARGRILLED VEGETABLES
Serves 2
- 300g rib eye steak
- 8 asparagus spears, woody ends removed
- 1 small yellow pepper, cut into 3cm strips
- 1 small red pepper, cut into 3cm strips
- 1 small courgette, sliced into thin ribbons
- 50g parmesan, shaved
- 20g rocket
- 50g pesto
- 30ml balsamic vinegar
- 30ml olive oil
- Salt and ground black pepper
1. Attach the grill plates. Set the temperature dial to 230°C.
2. Blanch the asparagus for 30 seconds in hot salted water then refresh in ice cold water.
3. Rub the vegetables with half the olive oil and grill for 4 minutes with the lid lowered. The vege-
tables may need to be cooked in a couple of batches. Once ready set aside.
4. Rub the meat with the remaining olive oil and season. Place on the grill and lower the lid. Cook for
8 minutes (or less depending on your preference).
5. Arrange the vegetables on plates and top with the rocket leaves and shaved parmesan.
6. Slice the beef very thinly and arrange next to the vegetables.
7. Serve each plate with a drizzle of pesto, balsamic vinegar and olive oil.
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