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Grilled sirloin ‘tagliata’ with beans and salsa verde
Fruit and vegetables
3
garlic
cloves
1 sprig
sage
1 plum
tomato
, quartered
200g/7oz datterini
tomatoes
(or baby plum
tomatoes
), halved
1 sprig
thyme
¼
garlic
clove
100g/3½oz flat leaf
parsley
, very finely chopped
30g/1oz
mint
, very finely chopped
25g/1oz
marjoram
, very finely chopped
50g/1¾oz wild
rocket
, very finely chopped
1 bunch
dandelion
leaves
Tins, packets and jars
200g/7oz fresh
borlotti beans
, podded
2 anchovy fillets
1½ tbsp
capers
1 tbsp
Dijon mustard
, or to taste
Cooking ingredients
3 tbsp
olive oil
salt and freshly ground
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
4 tbsp extra virgin
olive oil
sea salt and freshly ground
black pepper
1 tsp
balsamic vinegar
Meat, fish and poultry
350g/12oz dry aged
sirloin
steak
Back to recipe
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