Veal tagliata with Chimichurri sauce
The famous musk melon tagliata is a boneless sirloin steak and is always served thinly sliced! It requires care and discipline during cooking (just a few minutes) and it can be accompanied by any garnishing. Follow this recipe, inspired by Messino chefs, and enjoy a delicacy at home and share it with good friends.
Veal tagliata with Chimichurri sauce
To accompany the tender meat of our tagliata, we make a handmade chimichurri sauce with red wine vinegar by Messino! We keep the spicy ingredients of the recipe and enrich the flavors and aromas with fresh herbs, Messinian virgin olive oil, and dried oregano.
Ingredients
- 2 thick sirloin steaks 300gr/each
- Coarse salt
- Fresh pepper
- Olive oil
For Chimichurri sauce:
- 1 bunch fresh parsley
- 1/2 bunch fresh coriander
- 4 cloves garlic
- 1 red onion
- 2 chili peppers
- 1/2 tsp Crushed red pepper
- 1/2 cup olive oil
- 3 tsp Messino red wine vinegar
- 1 tbsp oregano
- 1/2 tsp salt
Instructions
Sauce:
- Wash the parsley, coriander, and chilli peppers
- Chop garlic and onions into thin slices. Then finely chop parsley, coriander, and chili pepper
- Place the chopped ingredients in a blender and blend until smooth
Steak:
- Remove the steaks fro the fridge, two hours before cooking, and let them come to room temperature. [68 to 77°F (20 to 25°C)]
- When they have reached the desired temperature, season with salt and freshly ground pepper and brush with olive oil
- Heat the frying pan over high heat and when it is very hot, cook the veal tagliata for a few minutes on each side, depending on your preference
- Wrap with foil and set aside to rest and recover juices for 7 to 10 minutes
- When ready, carefully slice vertically across the grain
- Serve and garnish with the chimichurri sauce
Extra Tip:
- When the steaks are ready, remove from the heat and leave to rest without cutting! Let it rest for a few minutes and allow the juices to distribute evenly throughout the meat. In that way, we will keep the tagliata tender and juicy!