Beef tagliata with rocket and Grana Padano PDO
Difficulty Easy
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Preparation  25 min
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Servings for  4 per.
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Beef tagliata with rocket and Grana Padano is a great classic of Italian cooking, perfect for anyone who wants to bring an elegant yet simple main course to the table. The secret to this recipe lies in how the meat is cooked, it should be golden on the outside and tender within, and in the pairing of peppery fresh rocket with shavings of Grana Padano PDO. Finished with a drizzle of balsamic glaze, it’s ideal in any season, and especially in the milder months, when rocket is particularly tender and full of flavour.
Ingredients
Beef sirloin or entrecôte, 800 g
Fresh rocket, 150 g
Grana Padano PDO, shaved, 120 g
Extra virgin olive oil, 4 tablespoons
Coarse salt, to taste
Freshly ground black pepper, to taste
Balsamic glaze, to taste
Method
Take the meat out of the fridge at least 30 minutes before you start, so that it comes up to room temperature. Wash and thoroughly dry the rocket, and prepare the Grana Padano PDO shavings.
Heat a griddle or cast-iron pan until very hot and lightly brush the beef with a little extra virgin olive oil.
Cook the meat over a high heat for about 3–4 minutes on each side, adjusting the time according to the thickness and how well done you like it. Avoid turning it more than once during cooking.
Transfer the meat to a board and leave it to rest for 5 minutes, so that the juices redistribute evenly throughout.
Slice the beef into pieces about one centimetre thick, cutting against the grain.
Arrange the rocket on a serving plate, lay the sliced beef on top, then finish with the Grana Padano PDO shavings, a pinch of coarse salt, freshly ground black pepper, a drizzle of extra virgin olive oil and a few drops of balsamic glaze. Serve at once!
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