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Ingredients

2 (about 175g each) beef rump steaks, fat and sinew trimmed
60ml (1/4 cup) extra virgin olive oil, plus extra to drizzle
1 tablespoon crushed black peppercorns
250g cherry tomatoes
Caster sugar, to sprinkle
20ml (1 tablespoon) balsamic vinegar
200g wild rocket
6 baby bocconcini, sliced
80g parmesan, preferably Parmigiano Reggiano*, shaved

Method

Step 1 Brush the steaks with one tablespoon of oil; sprinkle with peppercorns to coat.
Step 2 Preheat oven to 180°C. Cut tomatoes in half and place on a tray. Drizzle with oil. Season. Sprinkle with sugar. Roast until slightly wilted, then set aside to cool.
Step 3 Heat one tablespoon of oil in a pan over high heat. When hot, add the steaks and sear quickly for 1-2 minutes each side (this will be rare). Reserve the pan juices and set the steaks aside to rest. Combine remaining oil and vinegar in a small bowl and season with salt.
Step 4 Stir in the pan juices. Place the rocket in a bowl and add tomato and bocconcini.
Step 5 Slice the steaks into very thin strips and toss with the salad and dressing.
Step 6 Serve in bowls garnished with the parmesan.

Beef tagliata with rocket and parmesan

How to make Beef tagliata with rocket and parmesan

Ingredients

Method