Tuesday: Beef tagliata with rocket, cherry tomatoes and Parmesan
From the foundersAlexander Eriksson·Founder & CEO
An Italian classic where juicy ribeye is sliced over peppery rocket and topped with tangy tomatoes.
Ingredients
1 serving
- 250 gFresh ribeye/steak
- 100 grocket
- 200 gcherry tomatoes
- 30 gParmesan
- 1 mskolive oil
- 1 mskbalsamic vinegar
- 1 stgarlic cloves
- 1 kvistfresh rosemary
- 1 tspflaky salt
- 1 krmblack pepper
How to make it
- 1
Take the meat out so it comes to room temperature and season with salt and pepper.
- 2
Heat a cast-iron pan until it is really hot.
- 3
Sear the ribeye with rosemary and crushed garlic in a little olive oil for about 2-3 minutes per side.
- 4
Leave the meat to rest on a chopping board for 5 minutes before slicing.
- 5
Arrange the rocket and halved cherry tomatoes on a plate.
- 6
Carve the meat into thin slices and lay them on top of the salad.
- 7
Drizzle with balsamic vinegar and top with shaved Parmesan.
Kitchen tips
- Use a vegetable peeler to easily shave neat flakes of Parmesan.
AI-generated content. Always verify ingredients and allergen information yourself.
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