"Tagliata means ‘sliced’ in Italian, and traditionally you would serve this grilled steak with rocket and parmesan. But I find you can make a smaller amount of steak go much further if you combine it with more substantial vegetables."Matthew Evans, For the Love of Meat

Serves
4

Preparation

15min

Cooking

40min

Skill level

Easy
By
Average: 3 (13 votes)
Yum

Ingredients

  • 2 large sweet potatoes, peeled and cut into small chunks
  • 4 red onions, peeled and halved across the middle
  • 1 bunch baby carrots, trimmed
  • olive oil, for drizzling
  • salt and pepper, to taste
  • 350 g rump steak, at room temperature
  • 3 garlic cloves, smashed
  • 2 rosemary sprigs, roughly chopped
  • zest and juice of 1 lemon
  • 150 g salad greens such as rocket (arugula), radicchio, or a lettuce mix

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 200°C. Combine the sweet potato, onion and carrots in a large roasting pan. Drizzle with olive oil, season with salt and pepper and toss to coat, then roast in the oven for 40 minutes or until the vegetables are tender and golden.

When the vegetables have about 10 minutes remaining cooking time, season both sides of the steak with plenty of salt and pepper, then smear with a little olive oil. Heat a large, heavy-based frying pan over high heat until really hot, then sear the steak for 3 minutes on each side. Transfer the steak to a warmed plate, cover tightly with foil and leave to rest.  

Return the frying pan to medium–low heat. Add a drizzle of olive oil and fry the garlic until fragrant. Add the rosemary and lemon zest and juice and cook for 30 seconds, stirring to loosen any tasty bits on the pan, then remove from the heat.

To serve, divide the salad leaves onto four plates, then arrange the roasted vegetables next to the salad leaves. Using a sharp knife, cut the steak into ½ cm- thick slices and pour any meat juices into the frying pan with the lemon and garlic mix. Arrange the steak slices on the plates then pour the lemony garlic sauce over the meat, vegetables and salad leaves.  Serve immediately.

 

Note:

• You can serve this with pistou on the side. It also goes well with crusty bread to mop up any juices.

 

Photography by Alan Benson. Styling by Vanessa Austin. Food preparation by Alex Herbert.

 

For The Love of Meat with Matthew Evans starts Thursday 20 October at 7.30pm on SBS and then on SBS On Demand.  Visit the program page for show information, related articles and more recipes.