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Tagliata with Prune and Rosemary Gremolata

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From Italy comes this recipe for thinly sliced beef, seasoned with oil and a colourful mixture of prunes, red chilli pepper and rosemary.

  • Prep Time: 35
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Method: import-018
  • Cuisine: R397

Ingredients

Scale

5 Sunsweet prunes
Grated zest of 1 organic lemon
2 garlic cloves, finely chopped
1 heaped tbsp fresh rosemary needles, finely chopped
2 tbsp parsley, finely chopped
1 red chilli pepper, finely chopped
1 tbsp margarine
2 rump steaks (250 g each), 2 cm thick
Some lettuce leaves
Sea salt
1 tbsp olive oil

Instructions

  1. First cut the prunes into strips and then finely chop. Then mix well with the lemon zest, garlic, rosemary, parsley and chilli pepper.
  2. Heat a pan over a high heat, add the margarine and allow to foam. Fry the rump steaks in the pan for 3-4 minutes on each side until brown. Remove from the pan and allow to rest. Cut off the fatty edge of the fried rump steaks and throw away (or freeze to make a beef stock). Cut the meat diagonally into slices.
  3. Clean and wash the lettuce, dry it and distribute the leaves over two plates and place the meat pieces on top. Season with coarse sea salt and sprinkle generously with the prune and rosemary gremolata. Drizzle with olive oil. Potatoes go well with this dish.

Notes

MK2

Nutrition

Find it online: https://sunsweet.eu/recipes/r397-tagliata-with-prune-and-rosemary-gremolata/