Tagliata with rocket and parmesan

For an average steak of about 2cm thick, for rare cook 2 minutes each side, for medium cook 3 minutes each side and for well done cook for 5-6 minutes each side. It is important to rest the meat before serving. Don’t be afraid of meat that is flecked or marbled with fat; remember fat equals flavour!

Tagliata with rocket and parmesan

2 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 large T bone steak or 2 rib eye or sirloin steaks
2 handfuls rocket
Shaved parmesan, to serve
lemon wedges, to serve

Pound the garlic, oil and black pepper in a pestle and mortar (or mash in a bowl with back of fork) to form paste. Pat steak dry with paper towels. Rub garlic paste over both sides of steak. Cover and set aside in a cool place for 30 minutes. Wipe off the garlic paste and brush with a little extra oil. Season with freshly ground black pepper.

Cook steak on a barbecue or in a ribbed frying pan over a high heat for about 3 minutes per side (depending on how you like them cooked). Transfer the steak to a plate to rest for 5 minutes.

To serve cut steak on slight angle into 1.5 cm thick slices. Arrange the rocket on a platter, then top with the slices of meat and pour over any juice from the plate.

Serve with shaved parmesan and lemon wedges. Serves 2