This dish does not really require a recipe it’s so simple, but once you cook a steak like this you won’t look back.
Tagliata di manzo
Serves 2 adults
2 porterhouse steaks
Salt & pepper
1 small handful capers in salt, washed & drained
2 large handfuls of rocket
1 lemon, chopped into wedges
Fresh parmesan shavings (optional)
Heat a grill pan or your bbq until really hot (as hot as it gets).
Just before putting the steaks on the grill, season them generously with sea salt & pepper. Don’t skimp as the seasoning helps a beautiful crust form on the meat.
Drizzle with olive oil and put the steaks on the heat. Resist the temptation to turn them quickly just let them cook for a 3 mins and lift slightly to see if caramelised. Turn if they are looking nice and golden.
Cook to your liking, a couple of minutes on each side will get them medium rare.
Take the meat off the heat and rest in loosely covered foil for a few minutes whilst you put together the salad. Put the rocket and capers in a bowl and toss. Drizzle with a little balsamic and place on the plate.
Slice the steak thickly and arrange over the top of the rocket. Drizzle the resting juices over the meat and garnish with a wedge of lemon.You could also further dress the dish with some parmesan shavings.