A play on the classic vitello tonnato, this beef tagliata with tonnato sauce keeps many of the same ideas from the original. However, instead of poaching a piece of veal, I’ve chosen beef in the form of sirloin steaks, which are more readily available. The tonnato sauce – salty, briny and fresh – is a quick concoction that really works here, drizzled over the steak nestled among peppery rocket leaves and parmigiano reggiano.
Ingredients 3 × 250g sirloin steaks sea salt broadleaf rocket leaves, to serve shaved parmigiano reggiano, to serve 125g canned tuna in olive oil, drained juice of 1 lemon 2 tsp salted capers, rinsed and drained, plus extra to serve 2 anchovy fillets 150ml extra virgin olive oil, plus extra for drizzling sea salt black pepper Method For the tonnato sauce, place the tuna, lemon juice, capers and anchovy fillets in a blender or food processor and blitz until combined. With the motor running, slowly stream in the olive oil. If the mixture is too thick, add a little water and blitz again.
Season to taste with salt and black pepper and set aside. Preheat a barbecue grill or chargrill pan over a medium–high heat. Season the steaks with salt and drizzle a little olive oil over both sides.
Grill the steaks for 5 minutes on each side or until medium-rare. Remove from the pan and rest for 5-8 minutes. Cut the steaks into slices 1cm thick and arrange on a serving plate with the rocket.
Top with the shaved parmigiano reggiano, the tonnato sauce and some extr.
