TAGLIATA WITH CHUCK EYE STEAK
TAGLIATA WITH CHUCK EYE STEAK
Cuisine
All Recipes, Quick and Easy
Collaborated with @kateliquorish to make mouthwatering Tagliata with Chuck Eye Steak!
What you’ll love: This dish showcases the delicious flavor and tenderness of Chalmar chuck eye steak, making it a perfect choice for a special meal or dinner party. Enjoy!
What you’ll love: This dish showcases the delicious flavor and tenderness of Chalmar chuck eye steak, making it a perfect choice for a special meal or dinner party. Enjoy!
Prep Time
40 minutes
Cook Time
8 minutes
Wait Time
18 minutes
Total Time
48 minutes
Ingredients
- What you'll need:
- 2 Chalmar Beef Chuck-Eye Steaks
- Salt and Pepper
- 80g Wild Rocket
- 400g Cherry Tomatoes (halved)
- 100g Parmesan/Grana Padano Cheese (grated/thinly sliced)
- Dressing:
- 60ml Olive Oil
- 1 tsp Wholegrain Mustard
- 15ml Balsamic Glaze
- Salt
Instructions
- Method:
- Get your coals on your braai ready and bring the steaks to room temperature.
- Season the steaks with salt and pepper.
- Place the grate close to the coals and when it’s searing hot add the steaks.
- Braai for approximately 4 minutes a side for medium rare.
- When they’re ready, place the steaks on a board to rest for while you prep the salad.
- Mix together the olive oil, mustard, balsamic glaze and a pinch of salt.
- Get four plates, scatter over even amounts of rocket and tomatoes.
- Once they’ve rested for 8 minutes, slice the steaks thinly and share between the plates.
- Sprinkle over parmesan.
- Drizzle over dressing and serve immediately.
Notes
Chuck eye steaks come from the shoulder of the cow, specifically from the area around the chuck-eye muscle. The chuck area of the cow is just above the rib making chuck-eye steaks similar to rib-eye steaks in texture and taste. Ribeye’s are generally slightly more tender than chuck eye steaks due to their higher level of marbling, but chuck-eyes have of an intense flavor.
You want to fry or braai chuck eye steaks over high heat, to medium-rare or at most medium, so be careful not to overcook it as it can toughen up if cooked to medium-well or well done.
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