@56kilo on Rouxbarb

Beef Tagliata with Roasted Tomatoes, Mushrooms & Truffle Pecorino

Beef Tagliata is one of my favourite Italian-style dishes – simple, rustic and packed with flavour. Thinly sliced, perfectly cooked beef is served over peppery rocket with sweet roasted tomatoes, buttery mushrooms and plenty of truffle pecorino.

The flank steak gets a short balsamic marinade before being quickly seared and finished in the oven. Letting the meat rest before slicing it against the grain is the key to keeping it beautifully tender.

Serve it as it is for a delicious low-carb dinner, or add roasted potatoes if you want something a little more substantial.

PREP

30m

Ingredients

16 items · serves 6

For the beef

Flank steakor flap steak 1 kg

Balsamic vinegar 50 ml

Olive oil 50 ml

Freshly ground black pepper 1 tsp

Saltto taste

Butterfor frying

For the tagliata

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Directions

Preheat Oven

Preheat the oven to 200°C / 390°F.

Roast Tomatoes and Potatoes

Place the tomatoes in an ovenproof dish. Season lightly with salt and drizzle with olive oil and balsamic vinegar. If using potatoes, slice them – not too thinly – and arrange them on a separate baking tray or dish. Roast until tender and nicely coloured.

Marinate Steak

Combine the balsamic vinegar, olive oil and black pepper and marinate the flank steak for about 30 minutes. You can leave it for up to an hour for even more flavour.

Fry Mushrooms

Meanwhile, slice the mushrooms and fry them in butter until golden. Season lightly with salt and set aside.

Remove and Reduce

When the tomatoes and potatoes are ready, remove them from the oven and reduce the temperature to 150°C / 300°F.

Season Steak

Remove the beef from the marinade and pat off any excess. Season generously with salt and pepper.

6 more steps — cook them step-by-step in the full app

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Nutrition(per serving)

629kcal

Protein52.2 g33%

Carbs50.6 g32%

Fat23.9 g34%

Fiber 6.8 gSugar 7.2 gSat. fat 11.9 g

Nutrition information is automatically estimated using established food composition databases and should be considered an estimate, not a guarantee. Values vary by brand, measurement and preparation. Not medical or dietetic advice.

Cook @56kilo’s recipes step-by-step — with timers, scaling, and the hands-free Kitchen Assistant.

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Step 1

Preheat Oven

Preheat the oven to 200°C / 390°F.

Step 2

Roast Tomatoes and Potatoes

Step 3

Marinate Steak

Combine the balsamic vinegar, olive oil and black pepper and marinate the flank steak for about 30 minutes. You can leave it for up to an hour for even more flavour.

Step 4

Fry Mushrooms

Meanwhile, slice the mushrooms and fry them in butter until golden. Season lightly with salt and set aside.

Step 5

Remove and Reduce

When the tomatoes and potatoes are ready, remove them from the oven and reduce the temperature to 150°C / 300°F.

Step 6

Season Steak

Remove the beef from the marinade and pat off any excess. Season generously with salt and pepper.

Step 7

Sear Beef

Heat a frying pan until very hot. Add butter and sear the beef for approximately 2 minutes on each side, or until nicely browned.

Keep cooking in the full app

6 more steps — plus timers and the hands-free Kitchen Assistant.

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