Gino D'Acampo’s Tagliata alla Gino
recipe
Gino D'Acampo’s Tagliata alla Gino
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Sliced steak with cherry tomatoes, rocket and balsamic vinegar dressing
Ingredients
- 15 ml balsamic vinegar good quality
- 6 cherry tomatoes washed and cut in half
- 45 ml extra virgin olive oil
- 0.5 gem lettuce, little
- 10 pieces parmesan cheese freshly shaved
- 50 g rocket leaves
- Salt and pepper to taste
- 1 sirloin steak thin and slightly flattened approx. 200 g
Serves:
1
Directions
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- Rub the steak with 1 tablespoon of oil and make little cuts along the length of the fat to stop the meat shrinking and curving as it cooks.
- Cook on a hot griddle pan for 1-2 minutes on each side for a medium cooked steak. Add an extra minute on each side if you prefer your steak well done.
- Once ready, season with salt and pepper and place on a chopping board to rest for 1 minute.
- In the meantime, place the rocket leaves, little gem leaves and the tomatoes in a large bowl, pour over the remaining oil, season with salt and pepper and with your fingertips mix well. Arrange the rocket leaves on a serving plate.
- With the help of a sharp knife, cut the steak into 2cm slices and lay on the rocket salad.
- Drizzle over the balsamic vinegar and scatter with the Parmesan shavings.
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