Heston Blumenthal's tagliata with rocket and parmesan salad recipe
Flash-fried steaks carved and set among fresh rocket leaves and a light sprinkling of parmesan flakes. A rosemary and lemon dressing finishes things off.
Heston says: "The key to this recipe is having the pan really, really hot before cooking the steak to ensure that it is well coloured on the outside but rare on the inside. If you prefer your meat more well done, cook it for longer but continue to turn it every 15-20 seconds for the duration of the cooking time."
Ingredients
- 120 ml olive oil
- 3 garlic cloves
- 4 -6 sprigs of rosemary
- 2 strips of lemon peel
- 1 lemon, juice only
- 4.2 fl oz olive oil
- 3 garlic cloves
- 4 -6 sprigs of rosemary
- 2 strips of lemon peel
- 1 lemon, juice only
- 0.5 cup olive oil
- 3 garlic cloves
- 4 -6 sprigs of rosemary
- 2 strips of lemon peel
- 1 lemon, juice only
- 2 sirloin steaks (about 600g)
- 2 sirloin steaks (about 600g)
- 2 sirloin steaks (about 600g)
- 60 g rocket
- 40 g parmesan flakes
- 2.1 oz rocket
- 1.4 oz parmesan flakes
- 2.1 oz rocket
- 1.4 oz parmesan flakes
Details
- Cuisine: Italian
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat a heavy-bottomed frying pan over a high heat, then add a little olive oil and heat until it is smoking hot. It is vital that the pan is extremely hot before adding the steaks.
- Remove the steaks from the fridge. Season them with a little salt and place them in the smoking-hot pan for 15-20 seconds. Then turn the steaks over and fry for a further 15-20 seconds. Repeat this, turning the steaks for 2½ minutes. Remove from the pan and allow to rest on a cake rack set over a plate to catch the juices.
- In the meantime, remove the pan from the heat and discard most of the used oil (but don’t clean the pan). Allow the pan to cool for 2 minutes, then add 120ml olive oil to the pan. Bash the garlic with the palm of your hand or the side of a knife and add it to the oil. Add the rosemary sprigs. Rub the strips of lemon peel between your finger and thumb to release the oils and add them to the pan, too.
- Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice. Strain the dressing through a sieve and add any juices that have come from the steak.
- Slice the steaks thinly (0.5cm wide) with a sharp knife. Season with table salt and black pepper and place on the serving dish. Spoon over half the dressing.
- Season the rocket leaves with salt and mix with the remaining dressing. Place the rocket leaves on the beef and finish with the Parmesan flakes and a sprinkling of sea salt crystals.
This recipe was devised by Heston Blumenthal for Waitrose
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