Peppered Steak Tagliata Crostini

Peppered Steak Tagliata Crostini

Good tagliata should be as rare as you can bear and positively dripping with juices.

Even more so here, where the crostini will soak up everything so that none of that gorgeous flavour goes to waste

Makes 12

• 12 slices ciabatta bread
• 225g thick sirloin steak
• 2 1/2 tablespoons extra virgin olive oil
• 1 teaspoon cracked black pepper
• 1/2 garlic clove, crushed
• 1/2 tablespoon balsamic vinegar
• handful rocket leaves, (arugula)
• small chunk parmesan
• salt

1 Heat a griddle pan over a high heat until really hot. Toast both sides of the bread on the griddle then set aside. Rub the steak all over with ½ tbsp of the oil and press the pepper into both sides.
2 Cook the steak on the hot griddle for 2 –3 minutes on each side, depending on the thickness.
3 It should be nicely browned on the outside and pink in the middle. Remove and set aside to rest for 5 minutes.
4 Meanwhile, put the garlic into a small bowl. Sprinkle over a pinch of salt and mash to a paste. Stir in the vinegar and the remaining oil.
5 Thinly slice the steak. Top each slice of ciabatta with some rocket, a few strips of steak and a drizzle of the dressing, then shave over some Parmesan.

Recipe extracted from Posh Toast 

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