• >
  • Recipes
  • >
  • Tagliata with Rosemary and Garlic Potatoes

Tagliata with Rosemary and Garlic Potatoes

Recipe courtesy Nigella Lawson
TOTAL TIME: 2 hr 35 min
Prep: 10 min
Inactive Prep: 2 hr 10 min
Cook: 15 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 cloves garlic
  • 1 tablespoon peppercorns
  • 1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick
  • 1 small onion, quartered
  • 1/3 cup plus 1 tablespoon olive oil
  • 1 tablespoon good red wine vinegar
ROSEMARY AND GARLIC POTATOES:
  • 3 pounds potatoes
  • 1/2 cup garlic-infused oil
  • Few sprigs fresh rosemary, torn
  • Coarse salt (recommended: Maldon)
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.

Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.

Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
Preheat the oven to 400 degrees F.

Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How