Grilled Beef Tagliata Recipe
lemon cream, lacinato kale pesto tomato, pecorino romano
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Ingredients
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SECONDI
Method
SECONDI
- 1
Prepare the Beef
Season the beef sirloin steaks with olive oil, salt, and black pepper. Allow them to marinate for at least 30 minutes at room temperature.
- 2
- 3
Make the Lemon Cream
In a small saucepan, combine heavy cream and lemon juice. Heat over medium-low heat until it thickens slightly, stirring frequently. Season with salt to taste.
- 4
Prepare the Kale Pesto
In a food processor, combine lacinato kale, parmesan cheese, garlic cloves, and olive oil. Blend until smooth, adding more olive oil if necessary for consistency. Season with salt and pepper to taste.
- 5
Prepare the Tomatoes
Dice the tomatoes and sprinkle with a pinch of salt. Set aside to let them release some juice.
- 6
Serve
Slice the rested beef tagliata thinly against the grain. Arrange on a platter, drizzle with lemon cream, spoon over kale pesto, and top with diced tomatoes and pecorino romano cheese. Serve immediately.