Tagliata con la rucola / Steak with roquette salad

roquette salad steak tagliata rucola

Not the easiest of mistakes to make, you might think, but then consider who’s in charge of mission control in the cartoon kitchen…

Tagliata con la rucola / Steak with roquette salad

roquette salad steak tagliata rucola

Yet despite Salmon’s faux pas, this really is the simplest of dishes – so the quality of ingredients is paramount. Choose the meat first: for this recipe the Rowes tend to favour either fillet or rib-eye.

Prepare your salad by mixing roquette leaves with flaked parmesan and pine kernels, followed by a drizzle of olive oil and balsamic vinegar.

Meanwhile, bring a griddle pan to high temperature and lightly coat your steak with a little olive oil (oil the steak, not the pan). When the pan is hot put the steak in and let it sizzle a couple of minutes or so each side – it depends on the thickness of the steak and how you like it, but medium rare is favourite in the cartoon kitchen. When the steak is cooked to your liking, let it rest for a minute or so, then slice and serve with the salad.

Fidget would happily travel to the moon and back for a dish so delicious and simple to make – but let’s not get them started on the rocket thing again…