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taliata me saltsa chimichurri

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.
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Servings 2
Εκτέλεση 2 hours
Αναμονή 30 minutes

Υλικά
  

  • 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
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Οδηγίες
 

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!