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Tagliata di Manzo | Italian Steak Delight
(0)
20 min
Quick
Gurkerl Küche
Zart rosa gebratenes Rumpsteak, saftig aufgeschnitten auf einem knackigen Bett aus frischem Rucola und süßen Kirschparadeisern. Veredelt mit feinen Parmesan-Spänen, edlem Olivenöl und Aceto Balsamico holst du dir toskanisches Flair in unter 20 Minuten auf den Teller!
Ingredients
Preparation method
Preparation
Remove the beef rump steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat dry. Wash the arugula thoroughly and spin dry. Halve the cherry tomatoes and shave the Parmesan into fine flakes using a vegetable peeler.
Searing & Serving
Heat a heavy pan or grill pan over high heat. Add 1 tbsp of olive oil. Sear the steak with the lightly crushed garlic clove and the rosemary sprig for 2–3 minutes on each side (for medium-rare). Remove from the pan, wrap in aluminum foil, and let rest for approx. 5 minutes.
Meanwhile, arrange the arugula and halved cherry tomatoes on a large serving platter. Lightly dress with 1 tbsp of olive oil and a little salt.
Chef's tip
Resting the meat is the secret: Be sure to let the meat rest for 5 minutes after cooking so that the juices redistribute evenly and do not run out when sliced.
Serving idea: Freshly baked ciabatta or toasted garlic bread straight from the oven pairs wonderfully with this.
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