How to Cook Beef Tagliata

Serves: 4

Preparation time: overnight

Cooking time: 30 mins

Ingredients needed to make Beef Tagliata:

For the beef:

• 3 lb beef
• 1 red chili, coarsely chopped
• Handful of fresh cilantro leaves
• 3 garlic cloves, coarsely chopped
•  4 fl oz sunflower oil
• 1 fl oz soy sauce

For the salad:

• Four large fistfuls of assorted leafy greens (chicory, golden streaks mustard, rocket), washed in cold water and pat dry
• 4 tbsp fresh cilantro leaves, coarsely chopped
• Juice of ½ lemon
• 1 tbsp ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chili, finely chopped
• 1 tbsp soft light brown sugar
• 6 tbsp soy sauce
•  1 tbsp Thai fish sauce

Cooking instructions for Beef Tagliata:

• To cook the beef, dump the garlic and chili into a blender, along with a splash of soy sauce and a lashing of oil.
• Pulse them into a smooth paste and pour it over the meat, placed in a non-reactive bowl.
• Cover it with a plastic sheet or cling film and set aside in the refrigerator overnight or at least for 5-6 hours to marinate.
• Warm up your oven to 430 degrees F and place a large, ovenproof skillet over moderate heat at the same time.
• Drain the meat out of the marinade and place it on the hot skillet.
• Cook the beef for about 5 minutes or until it browns on one side and flip it over to brown the other side in similar fashion.
• Transfer the skillet into the preheated oven and cook the meat for about 25 minutes.
• Take it out of the oven and set aside in a plate until it is cool enough to handle.
• To make the salad, pour the soy sauce, fish sauce, lemon juice into a small bowl and whisk them well together along with chili, garlic, ginger and sugar, until the latter dissolves and they blend into a uniform mixture.
• Arrange a bed of leaves on the serving plates and set aside.
• Carve out thin slices from the beef and arrange the slices over the salad.
• Spoon the dressing all over the meat and serve right away.

Image credit: Wikimedia Commons