00:01Hi to all the readers at Hello Online, I'm Lisa Faulkner and I've got a great
00:05new barbecue recipe for you. I'm going to be firing up the barbecue to make steak
00:09tagliata. I've got some beautiful sirloin steaks here. Now they have a bit
00:13of a fat along the side of it and the best thing to do is to cut just three
00:18times because just under the layer of fat there's a layer of sinew that's
00:23really quite hard and tough and if you cut it then your steak will stay really
00:27nice and juicy. Then I'm going to get some olive oil and I'm just going to oil my
00:33steaks and on the other side and then I'm going to put some salt this side
00:46on that side and some pepper as well.
00:51There we go. So these can just sit and wait now they're ready for the barbie.
00:57I'm going to make a really really easy dressing for my pea and radish salad. So
01:02I'm going to take some lovely extra virgin olive oil and it's probably about a
01:06hundred mil so it's about six or seven tablespoons and some red wine vinegar. If you've got white
01:18wine vinegar and you haven't got red wine that's absolutely fine and I'm going to zest my lemon
01:22and make sure you're only getting the zest and not the white bitter pith and that will
01:27just add a real freshness to this dressing. I'm going to chop that and give that a nice squeeze.
01:34A little bit of salt, a little bit of pepper and I'm just going to whisk this up. Then we've
01:41got a lovely dressing so that can sit there.
01:43Now I've got some radishes here and they are gorgeous. They really do add a little bit of a kick.
01:49There is a little bit of pepper in a radish and it's just absolutely delicious.
01:55That's probably enough. So onto this lovely plate I've got some pea shoots and some peppery watercress and actually those
02:01pea shoots are really
02:02sweet and absolutely delicious. So I'm just going to arrange these on the plate.
02:07And I've got some peas here. Now you can use cooked peas or you can use fresh peas.
02:12I've got fresh peas here and they're really nice. They're really sweet and they just add a little bit of
02:16crunch and texture to the salad.
02:19And my lovely radishes go on top. They do add a really lovely bit of colour.
02:27I've also got some parmesan cheese here and I'm just going to slice it with just a little vegetable peeler
02:32just to get some really nice little shavings.
02:35And again with the steak then you've got a really lovely nuttiness to this cheese which is just absolutely delicious.
02:44So that's all ready. I've got my salad ready, my dressing, my cheese. Now to cook the steaks.
02:52So my barbie is really hot. When you're cooking steaks you want it absolutely burning hot.
03:00You want to hear that sizzle. And just leave them. Don't be afraid just to leave them.
03:10They're going to take about, I'd say about two to three minutes each side for a nice medium steak.
03:15So these are ready to turn. Look at them.
03:24I think these babies are done. So now I need to leave these to rest for about five to six
03:30minutes.
03:31So my steak is rested. I'm going to slice it and put it on top of my lovely dressed salad,
03:35a bit of parmesan and a drizzle of truffle oil.
03:38Go easy on it because it's really strong but I promise you it's delicious.
03:42Tinsy bit of salt. And there you have it. Steak tagliata.
03:47腰 regions.
03:48Hold a little light, feel good, know what.
03:49We need these griven bl33.
03:52We need these to So this will flow.
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