Beef tagliata with tomato & olive salsa
Ingredients
for 4 person
| 6 tbsp | balsamic vinegar |
| 6 tbsp | olive oil |
| ½ tsp | salt |
| a little | pepper |
| 600 g | cherry tomatoes, halved |
| 250 g | pitted black olives, cut in half |
| 1 | onion, finely chopped |
| 4 | beef entrecôtes (each approx. 200 g) |
| a little | olive oil |
| ½ tsp | salt |
How it's done
Tomato & olive salsa
Combine the balsamic with the oil, season. Add the tomatoes, olives and onion, mix.
Charcoal/gas/electric grill
Brush the entrecôtes with a little oil, grill over/on a medium heat (approx. 200 °C for approx. 4 mins. on each side, place the entrecôtes on a board, cover and leave to rest for approx. 5 mins. Carve the meat across the grain, season with salt and serve with the salsa.
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