Beef Tagliata & Pesto Topping
with Rocket & Parmesan Sprinkle
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, May contain traces of allergens, Cashew; )
1 packet
Balsamic & Olive Oil Dressing
(Contains: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens, Sulphites; )
Not included in your delivery
1 drizzle
olive oil
¼ tsp
pepper
Nutrition Values
Cooking Steps
- 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 the 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, turning, for 6-10 minutes 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 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.
- Thinly slice beef.
- Transfer rocket salad to a serving platter. Top with tagliata beef rump. Sprinkle over Parmesan cheese and dollop with spoonfuls of basil pesto. Enjoy!
