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.
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.
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.
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.