Tagliata di Manzo paired with Red Hill Estate Coonawarra Cabernet Sauvignon

Tagliata di Manzo
Sliced grilled steak with rocket and Parmigiano

Hot grill, good beef, done in 15 minutes. The Italian way to do a summer steak.

Ingredients: (Serves 4)

2 thick-cut porterhouse or scotch fillet steaks (about 400 g each, 3 cm thick)

2 tbsp olive oil

2 rosemary sprigs

2 garlic cloves, smashed

Flaky salt and cracked black pepper

100 g rocket

250 g cherry tomatoes, halved

40 g Parmigiano, shaved

Extra virgin olive oil and aged balsamic, to drizzle

Method:

One. Take the steaks out of the fridge 30 minutes before cooking. Rub with oil and season generously.

Two. Get the barbecue or chargrill as hot as it will go. Grill the steaks for 3–4 minutes each side for medium-rare, turning once.

Three. Rest the steaks on a board for 8 minutes with the rosemary and garlic on top and a drizzle of olive oil.

Four. Arrange the rocket and tomatoes on a platter and dress lightly with olive oil and salt.

Five. Slice the steak thickly across the grain, lay it over the rocket and pour over the resting juices.

Six. Finish with shaved Parmigiano, a drizzle of balsamic and a pinch of flaky salt.

Pro tip: Rest the steak and slice it across the grain. The resting juices mix with the olive oil and dress the rocket for you.

Wine pairing:

Red Hill Estate Coonawarra Cabernet Sauvignon

Why it works:

Our Regional Release Coonawarra Cabernet Sauvignon has fine tannins and plenty of structure to stand up to charred beef. Its white pepper picks up the cracked pepper on the steak, and the plum and dark berry fruit balances the peppery rocket and salty Parmigiano.

Wine tasting notes:

Dark cherry, raspberry, blood plum and a hint of mint lead the way. The palate is plum and ripe blueberry with raspberry and white pepper, then blackberry, mulberry and a touch of vanilla and cedar. Fine, silky tannins and real length of flavour make this a wine built to last.

Serving Temp: 16–18°C. Decant for 30–60 minutes to let the tannins soften.