Tagliata with Picanha, Arugula, and Pickled Cherries
⏳ Time
40 minutes + 1 day
🥕 Ingredients
16
🍽️ Servings
4
Description
Tagliata with Picanha, arugula, and pickled cherries
Ingredients
- Picanha - 2 lbs
- Allspice berries - 1 tablespoon
- Clove - 1 tablespoon
- Green peppercorns - 1 tablespoon
- Cardamom - 1 tablespoon
- Cinnamon - 1 piece
- Apple Cider Vinegar - 2 spoons
- Cherry - 10.6 oz
- Mustard Greens - ½ spoons
- Honey - ½ spoons
- Olive Oil - 1 fl oz
- Meyer Lemon Juice - 1 tablespoon
- Vegetable Oil - 1 fl oz
- Butter - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Bring 1 liter of water to a boil, add allspice, cloves, black pepper, cardamom, apple cider vinegar, a cinnamon stick, and one tablespoon each of sugar and salt. Pour the hot marinade over the cherries and let them marinate for a day.
Step 2
Cut the picanha across the grain into 2 cm thick steaks. Season the steaks with salt and pepper on both sides and let them rest for 30 minutes.
Step 3
Heat vegetable oil and butter in a heavy-bottomed skillet. Place the steaks in the skillet and cook over medium heat for 7–8 minutes on each side.
Step 4
Cut the marinated cherries in half and remove the pits.
Step 5
Mix together the mustard, honey, olive oil, lemon juice, salt, and pepper.
Step 6
Combine the arugula with the dressing, slice the steak, arrange it on a plate, and place the arugula and pickled cherries alongside.
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