• Home
  • Cocktails
  • Culture
    • Dance
    • Opera
    • Theatre
    • Outdoor
    • London Sights
  • Featured
    • Books
    • Home Delivery
    • Recipe Kits
    • Giveaways
    • Homes and Gardens
  • Recipes
    • Meat
    • Soups
    • Lunch
    • Starters
    • Mains
    • Sides
    • Desserts
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Fish and Shellfish
    • Meat
    • Poultry
    • Vegetarian
  • Restaurants
    • Bloomsbury and Fitzrovia
    • Bermondsey, Borough and London Bridge
    • Chelsea
    • Camden
    • City of London
    • Clerkenwell
    • Covent Garden
    • Docklands
    • East London
    • Kings Cross
    • Knightsbridge
    • Kings Cross
    • Kensington
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Oxford Circus
    • Paddington
    • St James
    • Soho
    • South Bank
    • South London
    • The Strand and Embankment
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
    • Miscellaneous
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel Other
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA

London Unattached - Luxury London Lifestyle

Luxury London Lifestyle for Metropolitan Singles and Couples - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Meat / Steak Recipe – Tagliata Balsamico

Steak Recipe – Tagliata Balsamico

June 16, 2015 by Fiona Maclean 5 Comments

Tweet
Pin
Share
Flip
Yum
Share

Last Updated on December 7, 2018

A Simple Recipe for Steak – Italian Style Tagliata Balsamico:

One of the things I miss about living on the borders of Kennington and Walworth is a good local butcher.  Of course I could order a delivery, but I don’t always plan far enough in advance to buy my meat and fresh vegetables that way  It may well all be in my head, but even the more expensive organic, free-range meat from the supermarket doesn’t seem to have the depth of flavour you’ll find with meat bought from a good butcher or farm shop.  Maybe it’s to do with packaging and storage rather than sourcing?  So, while I am happy enough to use supermarket meat in stews, casseroles, tagines and pies, I seldom buy a steak from the supermarket.

Tagliata Balsamico with Rocket and Parmesan shavings

Sometimes though, I just get a craving for red meat, grilled, perfectly juicy and full of flavour.  But, I simply don’t have time to travel to my nearest butcher (3 stops on the tube to Clapham Common).  So, it’s down to being creative in order to get the perfect dish.

The first trick is to make sure I take it out of the fridge a few hours before cooking and leave it unwrapped and loosely covered.  The second is to use a rub or a marinade to help bring out the flavour.  An easy version of the Italian Classic ‘Tagliata Balsamico’ for instance.  The herb and garlic mixture helps to bring out the flavour of the meat while the balsamic vinegar and olive oil helps tenderize the meat.

Print
Steak Recipe – Tagliata Balsamico
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Italian style steak recipe
Course: Main Dish
Cuisine: Italian
Servings: 1
Author: Fiona Maclean
Ingredients
  • 1 Sirloin Steak
  • 1/2 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 2-3 sprigs Rosemary
  • 2 cloves Garlic
  • 1 handful Wild Rocket
  • Parmesan shavings
  • 1 teaspoon Vinaigrette Shop bought or home made
Instructions
  1. Strip all the rosemary needles and peel the garlic cloves
  2. If you have a small blender or food processor, you can blend the garlic, rosemary and balsamic together, then add in the olive oil to make a herb flecked mixture. If not, chop the rosemary and garlic finely, then use a pestle and mortar to pulverise before adding in the balsamic and finally whisking the mixture together with the oil.
  3. Put the steak in a plastic or ceramic dish. Coat the steak well on both sides and pour the remaining marinade over. Cover and leave at room temperature for an hour or in the fridge for up to 8 hours (remember to remove from the fridge half an hour before you want to eat!)
  4. Heat a griddle till smoking hot.
  5. Wash the rocket and drain well. Dress with the vinaigrette then plate up, adding the parmesan shavings
  6. Gently scrape any extra marinade off the steak with a spoon or round ended knife. Season well with salt and pepper.
  7. Cook the steak according to taste and depending on the thickness of your cut. My sirloin of about 1cm thickness took less than 2 minutes on each size to produce a rare steak.
  8. Put the steak onto the plate of rocket and drizzle any meat juices from the pan over the meat.

 

[gmc_recipe 30560]

This is an ultra simple way to make the most of a cheaper steak.  I generally use sirloin steak but the recipe would work well with rump steak (perhaps marinade for a little longer) or ribeye.  And of course if you are feeling really indulgent, the result with an organic, grass-fed steak from a good butcher will be perfect.

Tagliata Balsamico with Rocket and Parmesan

Enjoy with a glass of red wine, safe in the knowledge that this is a low carb recipe suitable for those trying to diet or loose weight.

 

 

 

Filed Under: Meat, Recipes Tagged With: Italian, parmesan, Steak

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Catherine Pawsey says

    January 1, 2017 at 1:20 pm

    Ohhh yum I would love to try this!

    Reply
  2. Stevie Wilson says

    June 17, 2015 at 2:02 am

    That’s a great recipe. I will have to use it this week to use on a steak I have in the freezer!!

    Reply
  3. Lyndsey J says

    June 16, 2015 at 3:02 pm

    This sounds Delicious, I love steak.
    xxx
    Lyndsey

    Reply
  4. madeleine morrow says

    June 16, 2015 at 12:25 pm

    How many stops to London Bridge? Ginger Pig at Borough market should provide you with a great piece of meat.

    Reply
    • Fiona Maclean says

      June 16, 2015 at 12:28 pm

      It’s two stops there too, Ginger Pig is great but can be a bit pricey. My Clapham butcher is Moen & Sons – has the advantage of being right next to The Dairy for a quick brunch!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

About London-Unattached

  • Enquiries/PR
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Recently Published

  • Everyday at the New Diorama Theatre
  • The Father And The Assassin at The National Theatre
  • 100 Paintings- The Hope Theatre – Review

The Frugal Flexitarian

Looking for more recipes? Check out our new site, The Frugal Flexitarian, for easy, cost effective recipes to enjoy at home.
Find My 5:2 Diet Recipes quickly and easily

Find Us

blogl
VuelioTop10Badge2020

Copyright © 2022 · Magazine Pro Theme on Genesis Framework · WordPress · Log in