Beef Tagliata & Pesto Topping
with Rocket & Parmesan Sprinkle
- Milk
- Cashew
- Sulphites
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Cashew
- Almond
Our summer platters are designed to share and are super easy to pull together so you can enjoy more quality time with your friends and whānau. Impress the dinner table with this simple, yet incredibly delicious steak tagliata. Seared beef rump sits on a bed of balsamic dressed rocket and topped with nutty Parmesan and flavourful ‘basil pesto’.
Ingredients
600 g
Beef Rump
1 packet
baby spinach & rocket mix
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
pepper
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below). Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
Have a BBQ? Preheat BBQ to a high heat. When BBQ is hot, grill beef rump, for 4-5 minutes each side for medium-rare or until cooked to your liking. Transfer to
a plate and leave to rest for 5 minutes.
• When the beef is cooked, transfer to a plate, season with the cracked black pepper and leave to rest for 5 minutes.
• While the beef is resting, in a large bowl, combine spinach & rocket mix with balsamic & olive oil dressing. Season to taste with salt and pepper.
• Thinly slice beef.
• Transfer rocket salad to a serving platter. Top with beef tagliata.
• Sprinkle over grated Parmesan cheese and dollop with spoonfuls of plant-based basil pesto to serve. Enjoy!
