Our Fassona Tagliata Sirloin Steak is reared & grass fed to 40 months on the stunning hills of Piedmont, this is a sweet, soft & super lean meat that must be served either raw or rare to enjoy it at its best.
Remove the steak from the fridge an hour before cooking &
massage with a little olive oil.
Heat a heavy-based frying pan or griddle over a high heat until
it is smoking hot.
Season the steak with sea salt and place in the smoking-hot pan
& char on one side then turn the steak & repeat, when fully
charred lower the heat to medium then cook 2 minutes each side.
Remove from the pan and allow to rest on a wire rack set over a
plate to catch the juices.
While the steak is resting tip away excess oil from the pan
then add the olive oil & garlic, rosemary sprigs & lemon
peel to the pan & infuse for a few minutes then add the lemon
juice & balsamic.
Strain the dressing through a fine sieve or tea strainer and
add the juices from the steak.
Thinly slice the steaks onto a warm serving plate then season
with a few sea salt flakes and black pepper then drizzle over some
of the dressing.
Dress the rocket leaves with the remaining dressing.