Name: Tagliata + Gremolata Beans
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 10g fresh parsley; 10g fresh basil; 1 fat garlic clove; 3 tbsp olive oil, plus a drizzle; 1 tbsp red wine vinegar; A knob of butter; 500g rump steak, about 2cm thick; 1 jar Queen Borlotti Beans or Queen Butter Beans; 60g rocket; 120g cherry or baby plum tomatoes; 25g parmesan, shaved

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Esther Clark

Beef Tagliata + Gremolata Beans

Impress your guests with this simple take on Tagliata - an Italian dish of sliced steak, peppery rocket leaves + sweet toms. We have it here on a bed of saucy, gremolata beans, that could even be a dish in their own right without the meat. Or try topping with some pieces of white fish for a lighter summer dinner.

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Tagliata + Gremolata Beans

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Servings

Cook Time

20 minutes

Author:

Esther Clarke

Ingredients

10g fresh parsley
10g fresh basil
1 fat garlic clove
3 tbsp olive oil, plus a drizzle
1 tbsp red wine vinegar
A knob of butter
500g rump steak, about 2cm thick
1 jar Queen Borlotti Beans or Queen Butter Beans
60g rocket
120g cherry or baby plum tomatoes
25g parmesan, shaved

Directions

Put the parsley, basil, garlic, olive oil and 1 tbsp water into a food processor or blender and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.
Season the steak generously. Heat the butter in a griddle pan or non-stick frying pan over a medium-high heat. Drizzle in a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.
Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.

Queen Borlotti 700g

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Queen Borlotti 700g

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