The BBC Good Food logo
Two servings of tagliata & borlotti beans

Tagliata & borlotti beans

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try a simple midweek version of tagliata, an Italian dish of sliced steak, peppery rocket leaves and shaved parmesan. It takes just 20 minutes to make

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal506
fat31g
saturates7g
carbs16g
sugars2g
fibre10g
protein37g
salt0.3g
Advertisement

Ingredients

  • small bunch parsley
  • ½ small bunch basil
  • 1 small garlic clove
  • 3 tbsp olive oil , plus a drizzle
  • 1 tbsp red wine vinegar
  • 250g rump steak , about 2cm thick
  • 400g can borlotti beans , drained and rinsed
  • 50g rocket
  • 80g cherry tomatoes , halved
  • 25g parmesan , shaved (optional)

Method

  • STEP 1

    Put the parsley, basil, garlic, olive oil and 1 tbsp water in the small bowl of a food processor and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.

  • STEP 2

    Season the steak generously. Heat a griddle pan or non-stick frying pan over a high heat. Drizzle a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.

  • STEP 3

    Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.

Goes well with

Recipe from Good Food magazine, June 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content