TENDER and TASTY - Adult beef steak with caramelized cherry tomatoes, rocket sauce and crunchy parmesan crust

800g tagliata
400g cherry tomatoes piccadilli
200g fresh arugula
3 ribs parmesan cheese
Evo oil a sufficient quantity
Salt a sufficient quantity

Choose datterino or pachino cherry tomatoes. Cut the cherry tomatoes in two, which you will grease with EVO oil only on the cut side.

Heat a frying pan and rest the cherry tomatoes on the cut side. Let the cherry tomatoes caramelize without ever touching them except to check that they are cooked.

Cool the cherry tomatoes and season with raw EVO oil and a pinch of salt.

For the arugula sauce: bring water to a boil in a saucepan, blanch the arugula for 30 seconds. Drain the arugula and cool it in ice water (or cold water).

Put the arugula in an immersion blender and add salt and EVO oil. Blend until smooth.

For the parmesan popcorn, cut the crust into squares.

If you have a microwave oven, place the pieces on a plate on the crust side and cook for about 1 1/2 minutes.

If you do not have a microwave oven, use the same procedure in a skillet over medium heat, turning off the heat when the crust is shiny.

For the Tagliata: heat the griddle, season the meat with EVO oil and salt before cooking. When the griddle is hot, sear the tagliata about 3 min per side, or depending on the degree of cooking desired. Once seared, let the tagliata rest raised off the plate for about 5 min (placing it on two forks is also sufficient). This way the cooking juices of the meat will be perfectly reabsorbed.

Serve the cherry tomatoes next to the meat and the sauce in a small bowl.


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