Beef tagliata with cavolo nero dressing

Beef tagliata with cavolo nero dressing

recipe image

A great green sauce for a great steak.


  • 2 tbs extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 x 300g rump steaks
  • Green salad to serve

Cavolo nero dressing

  • 1 bunch cavolo nero (or kale), leaves trimmed and stems discarded
  • ¼ cup (60ml) extra virgin olive oil
  • ½ garlic clove, crushed
  • 2 tbs white balsamic vinegar or white wine vinegar
  • 1.

    For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin or a clean Chux to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.

  • 2.

    Combine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.

  • 3.

    Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.

  • 4.

    Slice steak, top with cavolo nero dressing and serve with green salad.

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