Veal Tagliata with Chimichurri and Messino White Balsamic
Juicy grilled veal sliced thin and topped with a fresh, zesty chimichurri made with Messino white balsamic and Revoo olive oil. A show stopping dish that’s both rustic and refined.
Ingredients:
For the veal
500g (1 lb) veal sirloin or loin, trimmed
1 tbsp Revoo extra virgin olive oil
Salt and black pepper, to taste
Fresh rosemary or thyme sprigs (optional)
For the chimichurri
1 cup flat-leaf parsley, finely chopped
2 tbsp fresh oregano or 1 tsp dried
2 garlic cloves, minced
1 small red chili, finely chopped (or 1/4 tsp chili flakes)
4 tbsp Revoo extra virgin olive oil
2 tbsp Messino White Balsamic Vinegar
1 tbsp water
Salt and black pepper, to taste
Instructions:
Prepare the chimichurri
In a bowl, combine parsley, oregano, garlic, chili, olive oil, Messino white balsamic, water, salt, and pepper. Stir well and let sit for 15–20 minutes to develop flavour.
Season and cook the veal
Pat the veal dry and rub with Revoo olive oil, salt, and pepper. Optionally add a few crushed rosemary or thyme leaves. Heat a cast iron skillet or grill pan over high heat. Sear the veal for 2–3 minutes per side for medium-rare, depending on thickness. Let rest for 5–10 minutes.
Slice and serve
Slice the veal against the grain into thin strips. Arrange on a serving platter and spoon chimichurri over the top.
Serving suggestions
Serve with roasted potatoes, grilled vegetables, or a peppery arugula salad with lemon and shaved Parmesan. Also great with crusty bread to soak up extra chimichurri.