Peppered steak tagliata crostini

Peppered steak tagliata crostini

From
Posh Toast
Makes
12 crostini
Prep
15 mins

Good tagliata should be as rare as you can bear and positively dripping with juices. Even more so here, where the crostini will soak up everything so that none of that gorgeous flavour goes to waste.

Ingredients

Quantity Ingredient
12 slices ciabatta bread
225g thick sirloin steak
2 1/2 tablespoons extra virgin olive oil
1 teaspoon cracked black pepper
1/2 garlic clove, crushed
1/2 tablespoon balsamic vinegar
handful rocket leaves, (arugula)
small chunk parmesan
salt

Method

  1. Heat a griddle pan over a high heat until really hot. Toast both sides of the bread on the griddle then set aside. Rub the steak all over with ½ tbsp of the oil and press the pepper into both sides. Cook the steak on the hot griddle for 2 –3 minutes on each side, depending on the thickness. It should be nicely browned on the outside and pink in the middle. Remove and set aside to rest for 5 minutes.
  2. Meanwhile, put the garlic into a small bowl. Sprinkle over a pinch of salt and mash to a paste. Stir in the vinegar and the remaining oil.
  3. Thinly slice the steak. Top each slice of ciabatta with some rocket, a few strips of steak and a drizzle of the dressing, then shave over some Parmesan.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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