Beef Tagliata with Cavolo Nero Dressing

Here is a Beef Tagliata with Cavolo Nero Dressing Recipe...

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INSTRUCTIONS

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.

INGREDIENTS

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

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