Steak tagliata with pear, walnut and gorgonzola salad
Tagliata is best made using rib-eye steak - my favourite cut of meat, but sirloin can be used as an alternative. It's very important to rest the steak before you cut it, and that also allows it to absorb all the rosemary.
3 x 225g ribeye steaks – at room temperature
2 large bunches of rosemary
2 pears, cut into large chunks – under-ripe is good for this recipe
16 cherry tomatoes on the vine
200g hard gorgonzola
4 large handfuls of rocket
80g walnuts, roughly chopped
1) Heat a griddle pan or a heavy based frying pan over a high heat. If one pan isn’t enough to fit the steaks in comfortably then heat up two.
2) Rub the steaks with olive oil and, when the griddle or frying pan is smoking hot, carefully lay the steaks on to cook. For a medium steak, cook for 4 minutes on each side.
3) While the steaks are cooking, lay a load of rosemary in the base of a dish. Then, when the steaks have had their cooking time, lay them directly on to the rosemary. Lay a little more rosemary on the top and leave the meat to rest for 5 minutes.
4) Turn the griddle pan right down and lay the chunks of pear on. Add the cherry tomatoes. Cook the pear and tomatoes until lightly marked and just starting to soften. The riper the fruit the less time it will need on the heat.
5) When the steak has rested, season well with salt and pepper and then cut in to 1cm thick strips.
6) Build your salad with fistfuls of rocket at the base, some sliced raddichio on top and then add the steak strips. Season with salt, drizzle over some olive oil and add a few shaves of parmesan. Then drizzle with balsamic glaze, add the pears and crumble over the gorgonzola and a sprinkle of walnuts. Finally add the griddled tomatoes.