Tagliata with tomatoes

Ingredients for 2 servings:

• 3 garlic cloves
• 300g rump steak(s)
• 5 ½ tbsp olive oil
• Sea salt, coarse
• pepper
• 1 sprig(s) rosemary
• 250 g cherry tomatoes
• ½ onion(s), red
• 3 anchovy fillets
• 1 tbsp black olives, pitted
• 1 tbsp capers
• ½ tsp chili flakes
• Sugar
• ½ tbsp lemon juice
• 30 g rocket
• 40 g hard cheese, Italian, e.g. Grana Padano

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

First, peel the garlic and lightly score the fatty edge of the steak several times with a sharp knife. In the meantime, heat 1 1⁄2 tbsp of oil in an ovenproof pan, season the steak with salt and pepper, and sear it vigorously all over with the garlic and rosemary for 3 minutes. Place the pan with the steak in a hot oven at 180°C on the middle rack and cook for 8-10 minutes (convection oven is not recommended here). Halve the tomatoes and finely slice the onion. Finely chop the anchovies. Mix the tomatoes, onion, and anchovies with the olives and capers in a bowl. Add the chili flakes, salt, sugar, and lemon juice, and season. Now mix in the 4 tbsp of oil. Trim and wash the rocket and thinly slice the cheese with a peeler. Wrap the steak in aluminum foil and let it rest for another 5 minutes, then cut into coarse strips. Mix the rocket into the tomato salad. Place the steak strips on top and sprinkle with cheese. Additional preparation tips: Let the meat rest with the herbs. This will infuse it with flavor and prevent too much juice from escaping. Choose good-quality anchovy fillets: These large, fleshy, slightly brown fillets are preserved in oil and are available in Italian or Spanish delicatessens, for example.