Beef Tagliata Subsequently Rocket And Gorgonzola

Tobie Puttock shows how easily this Italian-style steak makes the flavour cut. Rocket adds an new addition of peppery seasoning to these juicy steak slices.

The ingredient of Beef Tagliata Subsequently Rocket And Gorgonzola

• 4 about 200g each beef porterhouse steaks
• 2 roomy rosemary sprigs leaves picked
• 60ml 1 4 cup new virgin olive oil
• 2 lemons halved
• 2 bunches buoyant rocket
• 1 tbsp fresh lemon juice
• 80g gorgonzola crumbled

The Instruction of beef tagliata subsequently rocket and gorgonzola

• supplement the beef rosemary leaves and 1 tablespoon of oil in a bowl season later pepper marinate for 20 minutes
• preheat a barbecue grill or chargrill as regards medium high cook the lemon cut side down for 4 minutes or until lightly charred and caramelised
• drain the beef from the marinade cook approaching 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
• meanwhile count the rocket 1 tablespoon of the long lasting oil and lemon juice in a bowl
• slice the beef transversely into 5mm thick pieces and place in a bowl drizzle considering the enduring surviving oil any resting juices and season following salt toss to combine divide rocket and beef accompanied by plates sprinkle taking into account bearing in mind the crumbled gorgonzola and promote like grilled lemon halves

Nutritions of Beef Tagliata Subsequently Rocket And Gorgonzola

calories: 552 09 calories
calories: 39 grams fat
calories: 14 grams saturated fat
calories: 3 grams carbohydrates
calories: n a
calories: n a
calories: 47 grams protein
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