Tagliata with Chimichurri and corn on the cob and Bianca Sweet White Vinegar

Tagliata with Chimichurri and corn on the cob and Bianca Sweet White Vinegar

1 shallot
1 red chilli pepper
1 clove of garlic
80 ml Carandini Bianca Condimento Bianco
1 teaspoon salt
20 g fresh coriander
50 g flat-leaf parsley
2 tablespoons oregano
50 ml extra virgin olive oil
400 g beef taglaita
2 cobs

Suggested match

Method

Combine chopped shallots, chili, garlic, white vinegar, oil, and 1 teaspoon of salt in a medium bowl. Let it stand for 10 minutes. Mince the coriander, parsley, and oregano. Transfer all the ingredients to a bowl.
Brush the corn cobs with oil and bake them in the oven at 200°C for 25 minutes.
Prepare the beef steak by cooking it on high heat for 4 to 5 minutes per side. Serve the meat and the sliced corn on the cob with the Chimichurri sauce.

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