Tagliata with Rosemary and Garlic Potatoes (Nigella Lawson) Recipe

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Tagliata with Rosemary and Garlic Potatoes (Nigella Lawson)
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Ingredients
15
Count
Nutrition
572
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.
  2. Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
  3. Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
  4. Rosemary and Garlic Potatoes:
  5. Preheat the oven to 400 degrees F.
  6. Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 572.45 Kcal (2397 kJ)
Calories from fat 103.93 Kcal
% Daily Value*
Total Fat 11.55g 18%
Cholesterol 95.18mg 32%
Sodium 363.99mg 15%
Potassium 1840.77mg 39%
Total Carbs 73.65g 25%
Sugars 15.68g 63%
Dietary Fiber 11.45g 46%
Protein 46.8g 94%
Vitamin C 24.5mg 41%
Vitamin A 3.4mg 113%
Iron 7.3mg 41%
Calcium 137.1mg 14%
Amount Per 100 g
Calories 95 Kcal (398 kJ)
Calories from fat 17.25 Kcal
% Daily Value*
Total Fat 1.92g 18%
Cholesterol 15.79mg 32%
Sodium 60.41mg 15%
Potassium 305.48mg 39%
Total Carbs 12.22g 25%
Sugars 2.6g 63%
Dietary Fiber 1.9g 46%
Protein 7.77g 94%
Vitamin C 4.1mg 41%
Vitamin A 0.6mg 113%
Iron 1.2mg 41%
Calcium 22.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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