Rib-eye tagliata
Tagliata (Italian for “sliced”) is a simple Italian dish of grilled steak, seasoned with a variety of toppings (rocket & parmesan, rosemary, etc.) and then sliced up before serving. This version sees one of my favourites Italian combos; garlic, parsley and lemon.
Heat a pan with a dribble of oil, till quite hot. Season your rib-eye steak with some smoked, flaked salt and place in the pan. Grill for around 4 minutes on each side for a rare, but not too bloody piece of meat. Remove from the pan and set aside.
Meanwhile, add a little olive oil, a handful of chopped parsley, a chopped garlic clove and the juice of 1/2 lemon to the pan and deglaze. Turn off the heat. Return the meat to the pan, turning the meat over to coat with the sauce. Place on a cutting board and slice the meat before serving.
