Beef Tagliata with Crushed Hot Jerseys

Seared rib-eye steak served with crispy crushed potatoes, roasted vine tomatoes, fresh rocket, and lemon quarters.

Dinner Beef High Protein Gluten Free Potato

Estimated Nutrition

Calories

410.1

kcal / serving

1640.4 kcal total

Carbs

17.1g

per serving

68.2 g total

Fat

27.6g

per serving

110.5 g total

Protein

24.6g

per serving

98.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

Quartered

Meat

400

gram

Ribeye Steaks

Two 200g steaks, 2cm thick

NutsSeeds

teaspoon

Caraway Seeds

tablespoon

Thyme

Sprigs

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

0.5

teaspoon

Sea Salt

For steak seasoning

0.5

teaspoon

Black Peppercorn

Cracked

teaspoon

Rosemary

Needles, chopped

OilsFats

tablespoon

Olive Oil

For drizzling

tablespoon

Olive Oil

For brushing steaks

tablespoon

Olive Oil

For dressing

Vegetables

piece

Jersey Royal Potato

Small, scrubbed

branch

Tomato

Small, on the vine

100

gram

Rocket

Leaves

Method

Squash potatoes on a baking tray and drizzle with olive oil, caraway, thyme, and seasoning.

Bake potatoes and vine tomatoes for 30 minutes until potatoes are crisp, removing tomatoes when soft.

Boil the potatoes in salted water for 15 minutes or until tender, then drain.

Mix sea salt, pepper, and rosemary on a plate.

Toss rocket with olive oil and arrange on a platter with steak, tomatoes, lemon, and potatoes.

Preheat the oven to 230°C.

Brush steaks with olive oil and press into the herb seasoning.

Sear steaks in a hot pan on one side until browned, then turn and cook to medium-rare.

Rest the meat then slice into fingers.