Beef Tagliata with Green Sauce

Recipe Beef Tagliata With Green Sauce



  • 2 tbs extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 x 300g rump steaks
  • Green salad to serve

Cavolo Nero Dressing

  • 1 bunch cavolo nero (or kale), leaves trimmed and stems discarded
  • ¼ cup (60ml) extra virgin olive oil
  • ½ garlic clove, crushed
  • 2 tbs white balsamic vinegar or white wine vinegar


    1. For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin or a clean Chux to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.
    2. Combine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.
    3. Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.
    4. Slice steak, top with cavolo nero dressing and serve with green salad.

    (Recipe sourced and adapted from