Tagliata di Manzo al BBQ e Verdure

Method

1. Prepare your BBQ grill and preheat to high heat (around 265°C).
2. Bring a pot of salted water to a boil and blanch the potatoes and carrots for a few minutes until slightly tender but still firm.
3. Add other vegetables (zucchini, asparagus, green beans, beet stems, tomatoes) to the same water for a quick blanch, then drain.
4. Chop the spring onions, remove the outer layers, and keep aside.
5. In a large bowl, mix the blanched vegetables with extra virgin olive oil, crushed garlic, fresh herbs (rosemary, mint, parsley), salt, and pepper.
6. Place the vegetables in a grill basket and cook on the BBQ, turning occasionally, until charred and tender.
7. Meanwhile, trim the beef cuts (rosa and/or controfiletto): remove any connective tissue and excess fat.
8. Rub the beef with a little extra virgin olive oil.
9. Place the beef on the grill and cook to desired doneness. For medium-rare, insert a probe and cook until internal temperature reaches 45°C, then flip and continue cooking to a final of 50°C.
10. Remove the beef from the grill and let it rest for a few minutes.
11. After resting, slice the beef against the grain into thin strips.
12. Serve the sliced beef alongside the grilled vegetables, season with additional salt and pepper if desired.