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Dry Aged Ribeye Tagliata made with our Balsamic Beef Seasoning!
June 23 2021

June 23 2021
Ingredients
2 x 285g Aldi Dry aged Ribeye Steaks
Letterbox Larder Balsamic Beef Seasoning
50g Rocket
100g Baby Plum Tomatoes
30g Parmesan
Burren Balsamics' Grande Reserve Balsamic Vinegar of Modena
Method
- Heat the barbeque until the coals are white and the temperature is high.
- Brush the steaks with a little oil and season generously with the beef seasoning.
- Barbeque quickly for approximately 2 – 3 minutes per side depending on thickness. (this should leave the steaks about medium)
- Whilst the steaks are resting assemble the salad ingredients into a large serving platter.
- Carve the steaks and place onto the salad.
- Drizzle with the Grande Reserve balsamic.