Beef tagliata with rocket and gorgonzola
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How to make Beef tagliata with rocket and gorgonzola
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 4 (about 200g each) beef porterhouse steaks
- 2 fresh rosemary sprigs, leaves picked
- 60ml (1/4 cup) extra virgin olive oil
- 2 lemons, halved
- 2 bunches fresh rocket
- 1 tablespoon fresh lemon juice
- 80g gorgonzola, crumbled
Method
- Step 1 Combine the beef, rosemary leaves and 1 tablespoon of oil in a bowl. Season with pepper. Marinate for 20 minutes.
- Step 2 Preheat a barbecue grill or chargrill on medium-high. Cook the lemon, cut-side down, for 4 minutes or until lightly charred and caramelised.
- Step 3 Drain the beef from the marinade. Cook on the grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 2 minutes to rest.
- Step 4 Meanwhile, combine the rocket, 1 tablespoon of the remaining oil and lemon juice in a bowl.
- Step 5 Slice the beef diagonally into 5mm-thick pieces and place in a bowl. Drizzle with the remaining oil, any resting juices and season with salt. Toss to combine. Divide rocket and beef among plates. Sprinkle with the crumbled gorgonzola and serve with grilled lemon halves.
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