Flame-Kissed Tagliata with Cavolo Nero Drizzle

Method

1. Begin by preparing the cavolo nero dressing. Bring a medium saucepan of lightly salted water to a rolling boil over high heat. Add the cavolo nero leaves and blanch briefly for about 30 seconds, just until tender and vibrant in color. Immediately transfer the leaves into a bowl of ice-cold water to halt the cooking process and preserve their deep green hue. Drain thoroughly, then use a clean muslin cloth or kitchen towel to squeeze out all excess moisture.
   
   Place the drained leaves into a food processor along with the olive oil, garlic, and vinegar. Blend until a rustic, slightly textured paste forms. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Set aside to allow the flavors to develop.
2. In a small bowl, combine the extra virgin olive oil and crushed garlic. Season generously with salt and freshly ground black pepper. Rub this aromatic mixture evenly over both sides of the rump steaks, ensuring they are well coated. Allow the steaks to sit at room temperature for 10–15 minutes before cooking to ensure even heat distribution.
3. Heat a chargrill pan or heavy-based skillet over high heat until very hot. Place the steaks onto the pan and cook for approximately 3–4 minutes on each side for a perfect medium-rare finish, adjusting the time slightly depending on thickness and desired doneness. Once cooked, transfer the steaks to a plate and loosely cover with foil. Let them rest for at least 5 minutes to allow the juices to redistribute, ensuring maximum tenderness.
4. Using a sharp knife, slice the rested steaks against the grain into thin strips. Arrange on a serving platter, then generously spoon over the cavolo nero dressing. Serve immediately alongside a fresh green salad for a balanced and elegant dish.