Sliced beef with rocket, parmesan cheese and balsamic icing
The Tagliata di manzo is a delicious second course of meat, typical of Tuscan cuisine, then adopted throughout Italy. It is a unique piece of beef first scalded on hot heat then cut into strips and thus served; hence the name "tagliata". Tender and rosy inside, slightly toasted outside, a way to taste the meat in its purity! But despite being made with very few ingredients and 2 steps; It often happens to make mistakes! and find yourself a cut of beef too hard, too bloody, definitely overcooked. Here for you the recipe and all the secrets!
It is a very fast preparation; but pay attention to a few rules for a great result! First of all get the right piece of meat: beef entrecote or sirloin if you want it without bones as in my case; alternatively the rib of beef with bone. It is important to cook the meat not cold; better if on a cast iron plate as an alternative a non-stick pan, I recommend that it is very hot; This step will allow you to immediately get the golden crust on the surface that seals the juices. Be careful never to pierce the meat with a fork and pay close attention to short cooking times maximum 3 – 5 minutes per side depending on the thickness! In this way you will get a soft and juicy cut, with a bright pink color. Depending on your tastes you can cook a little more but without exaggerating, otherwise it hardens! Perfect to serve immediately with a sprinkling of salt at the end! better in flakes accompanied by a side dish of rocket, cherry tomatoes, but also the classic baked potatoes, in a pan or grilled or served with a couple of tablespoons of homemade mayonnaise! Just like Escalopes and Lemon Chicken, even the sliced beef is perfect to serve as a second course for lunch or quick dinner, a bit for all occasions and seasons. Follow this procedure and you will see that there will be applause and the cut you will always prepare it like this!
INGREDIENTS
800 gr of beef entrecote (sirloin) single piecesalt flakesblack pepperextra virgin olive oilrocket to accompany
PROCEDURE
First of all, since the meat should not be cooked cold, be sure to take it out of the fridge at least 40 minutes before. Then remove the parts of fat if present and divide the piece of meat into thick slices of at least 4 cm: Finally place the cast iron grill or the non-stick pan on high heat and let it heat perfectly. Then, when it will be hot lay the pieces of meat inside, be careful not to lean against but have their own space. Finally cook the first side for about 2 – 3 minutes. To turn the meat use tongs (do not use a fork, otherwise you risk piercing the meat and letting out the juices). Once turned, cook for another 2 – 3 minutes on the other side. To make sure that the cooking is bloody, you can use a kitchen thermometer: when the heart temperature is around 52 ° -54 ° C the meat will be ready. Attention, if you want a medium cooked cut extend cooking 1 minute per side. if you prefer it well cooked increase another 2 minutes, but do not overdo it! otherwise you risk it coming hard. Finally lift from the grid and leave a minute on the cutting board to make it relax so that the juices are better retained (if you do not have to serve it immediately, cover it with aluminum foil). Finally, use a large knife with a smooth and sharp blade absolutely not serrated (which tears the meat) and cut transversely to obtain different strips with a thickness of 6 – 7 mm: Then arrange in a serving dish on which you have previously added a bed of rocket. Then add a drizzle of oil, flakes of salt and if you like freshly ground pepper. Here is ready your sliced beef!
The Tagliata di manzo is a delicious second course of meat, typical of Tuscan cuisine, then adopted throughout Italy. It is a unique piece of beef first scalded on hot heat then cut into strips and thus served; hence the name "tagliata". Tender and rosy inside, slightly toasted outside, a way to taste the meat in its purity! But despite being made with very few ingredients and 2 steps; It often happens to make mistakes! and find yourself a cut of beef too hard, too bloody, definitely overcooked. Here for you the recipe and all the secrets!
It is a very fast preparation; but pay attention to a few rules for a great result! First of all get the right piece of meat: beef entrecote or sirloin if you want it without bones as in my case; alternatively the rib of beef with bone. It is important to cook the meat not cold; better if on a cast iron plate as an alternative a non-stick pan, I recommend that it is very hot; This step will allow you to immediately get the golden crust on the surface that seals the juices. Be careful never to pierce the meat with a fork and pay close attention to short cooking times maximum 3 – 5 minutes per side depending on the thickness! In this way you will get a soft and juicy cut, with a bright pink color. Depending on your tastes you can cook a little more but without exaggerating, otherwise it hardens! Perfect to serve immediately with a sprinkling of salt at the end! better in flakes accompanied by a side dish of rocket, cherry tomatoes, but also the classic baked potatoes, in a pan or grilled or served with a couple of tablespoons of homemade mayonnaise! Just like Escalopes and Lemon Chicken, even the sliced beef is perfect to serve as a second course for lunch or quick dinner, a bit for all occasions and seasons. Follow this procedure and you will see that there will be applause and the cut you will always prepare it like this!
INGREDIENTS
800 gr of beef entrecote (sirloin) single piece
salt flakes
black pepper
extra virgin olive oil
rocket to accompany
PROCEDURE
First of all, since the meat should not be cooked cold, be sure to take it out of the fridge at least 40 minutes before. Then remove the parts of fat if present and divide the piece of meat into thick slices of at least 4 cm: Finally place the cast iron grill or the non-stick pan on high heat and let it heat perfectly. Then, when it will be hot lay the pieces of meat inside, be careful not to lean against but have their own space. Finally cook the first side for about 2 – 3 minutes. To turn the meat use tongs (do not use a fork, otherwise you risk piercing the meat and letting out the juices). Once turned, cook for another 2 – 3 minutes on the other side. To make sure that the cooking is bloody, you can use a kitchen thermometer: when the heart temperature is around 52 ° -54 ° C the meat will be ready. Attention, if you want a medium cooked cut extend cooking 1 minute per side. if you prefer it well cooked increase another 2 minutes, but do not overdo it! otherwise you risk it coming hard. Finally lift from the grid and leave a minute on the cutting board to make it relax so that the juices are better retained (if you do not have to serve it immediately, cover it with aluminum foil). Finally, use a large knife with a smooth and sharp blade absolutely not serrated (which tears the meat) and cut transversely to obtain different strips with a thickness of 6 – 7 mm: Then arrange in a serving dish on which you have previously added a bed of rocket. Then add a drizzle of oil, flakes of salt and if you like freshly ground pepper. Here is ready your sliced beef!
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