Italian Beef Tagliata with Parmesan Cheese & Balsamic Glaze
This Italian Beef Tagliata with Parmesan Cheese & Balsamic Glaze is a succulent juicy 12 hours marinated beef steak grilled to perfection over a bed of peppery wild rocket, fresh lamb lettuce and salty creamy Parmesan cheese shavings, drizzled with a rich balsamic glaze and extra virgin olive oil to round up all the flavours.
Author: Mi Terruño Food
Ground Black Pepper
Extra-Virgin Olive Oil
The first thing is to season the Beef Steak (9 oz), and I’m using my go to seasoning with Ground Cumin (1/2 tsp), Dried Oregano (1/2 tsp), Worcestershire Sauce (1 Tbsp), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and Garlic Powder (1/2 tsp).Once the beef is seasoned leave it to marinate for at least an hour or better over night.
Cook the steak on a hot grill with some Extra-Virgin Olive Oil (as needed) on top, always remembering to remove the steak from the fridge at least 30 minutes before cooking so it is at room temperature. This will ensure the beef is soft and succulent after cooking.
Cook the beef to your liking, I’m doing mine for 1.5 minute on each side for a medium cook and the steak is approx.
Once the steak is cooked wrap it on aluminium foil and leave to rest for 10 minutes. This is very important so for a juicy and super flavoursome steak.
Once 10 minutes have passed slice the steak in thin strips. To assemble the plate put a handful of Mâche (1 handful) and Arugula (1 handful) in the centre of the plate, season with extra virgin olive oil, sea salt, and black pepper.
Using a vegetable peeler add some Parmesan Cheese (to taste) shavings and place the steak strips on top. Drizzle the Balsamic Glaze (to taste) over the plate and add more olive oil over the speak for extra flavour.
Serve and Enjoy!
Nutrition Per Serving
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