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Beef Tagliata with Cavolo Nero Dressing

A great green sauce for a great steak.

Prep Time

        Prep time: 15 minutes
        Cook time: 5 minutes
        Yield: Serves 4


    •    green salad to serve
    •    2 x 300g rump steaks
    •    1 garlic clove, crushed
    •    2 tbsps extra virgin olive oil

For cavolo nero dressing:

    •    1/2 garlic clove, crushed
    •    1/4 cup (60ml) extra virgin olive oil
    •    2 tbsps white balsamic vinegar or white wine vinegar
    •    1 bunch cavil nero (or kale), leaves trimmed and stems discarded


  1. For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin or a clean Chux to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.
  2. Combine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.
  3. Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.
  4. Slice steak, top with cavolo nero dressing and serve with green salad.

This great family recipe is thanks to delicious at


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