Steak tagliata with green beans & fried gnocchi • Lou's Kitchen Corner
How To Cook Tagliata - How To Cook. Heat grill and cook on high heat. The intense heat will allow the formation of the crunchy external crust, leaving the inside pink and succulent.
Steak tagliata with green beans & fried gnocchi • Lou's Kitchen Corner
Don’t cook more than two steaks in a large skillet at a time. Place them in the pan or on the gas barbecue and cook just until moisture beads start to appear on the top surface, then turn over and cook the other side. Slice the steaks and place the strips of beef on top of the grilled vegetables then dress with the tomatoes, pine nuts and basil and some freshly ground black pepper. Prepare the grill and cook the meat for about 5 minutes on each side. To cook the beef, dump the garlic and chili into a blender, along with a splash of soy sauce and a lashing of oil. Covering the pot makes the water boil faster. Once cooked, wrap it in foil and let it rest for a few minutes before cutting it. Season steak with kosher salt. Allow your steak to come up to room temperature before you cook it; Toss the beans, rocket and cherry tomatoes in the herb mixture.
Remove it from the pan and move it to a plate. Remove the lid to stir the pasta periodically. Toss the beans, rocket and cherry tomatoes in the herb mixture. Pat the steak dry with paper towels, then press the herb mixture onto both sides of the meat. Heat a non stick pan and grease lightly with oil. Get your frying pan super hot before your steak goes in and; Season steak with kosher salt. Never use a fork to turn the steaks in the pan. Serve together with the rocket salad, decorating the end with a few drops of balsamic vinegar. Put on a plate, cover and leave for about 5 mins to rest. Add the rosemary, garlic and two strips of lemon peel and leave the oil to infuse in the residual heat for 5 minutes.
