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Tagliata di Manzo | Italian Summer Delight
(0)
15 min
Quick
Gurkerl Küche
Ein toskanischer Sommerklassiker in unter 20 Minuten: Zart rosa gebratenes Rumpsteak, in feine Tranchen geschnitten und auf einem frischen Bett aus Rucola, sonnengereiften Kirschparadeisern und Parmesanspänen serviert. Vollendet mit feinstem Olivenöl und edlem Aceto Balsamico.
Ingredients
Preparation method
Preparation
Take the rump steak out of the refrigerator about 30 minutes before cooking so that the meat reaches room temperature. Wash the arugula and spin dry well. Halve the cherry tomatoes and shave the Parmesan into fine shavings using a vegetable peeler.
Lightly crush the garlic cloves, briefly rinse the rosemary sprigs, and pat dry.
Searing & Plating
Heat a heavy pan or grill pan over high heat. Add 1 tbsp olive oil and sear the steaks on each side for approx. 2–3 minutes. Shortly before finishing, add the butter, crushed garlic cloves, and rosemary, and baste the meat with the flavored butter.
Chef's tip
For the perfect level of doneness (medium-rare): Aim for a core temperature of about 54–56 °C. Resting before slicing is essential to keep the steak juicy.
Fresh, crispy ciabatta or focaccia goes wonderfully with this for dipping into the flavorful olive oil.
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