Jukes 6 with Tagliata di Manzo

Granted, Jukes 6 - The Red, goes with all summer barbecue dishes, so you will triumph whether you choose our ready-to-pour sparkling collection cans or opt for our classic 3cl bottles of Jukes 6 blended with still water.  My favourite summer ‘meaty’ dish, arguably more elegant than traditional barbecue fare, is Tagliata di Manzo. There is nothing tastier than pan-seared, top-quality beef with a delicious salad; this is the finest incarnation. 


1kg of finely-marbled, top-quality Steak, 2-3cm thick – sirloin is a good bet, as is flat iron (a stunning cut for this dish)

Extra virgin olive oil

Sea salt and freshly cracked Black pepper

100g Rocket – washed (Waitrose Wild Rocket is a good example)

120g Parmigiano Reggiano – shaved with a vegetable peeler (rather than grated)

A couple of sprigs of fresh Rosemary - wash, then pick the leaves

Ripe Cherry tomatoes (optional)

Top-quality Balsamic vinegar (optional)


Take the steak(s) out of the fridge at least an hour before cooking. Pat dry on both sides, drizzle with extra virgin olive oil and season liberally with sea salt and cracked black pepper. Heat a cast iron griddle or heavy frying pan until it is smoking hot and cook the steak for three minutes on each side for rare or 4 minutes on each side for medium-rare. Remove the beautifully seared steak from the pan and rest for ten minutes before slicing. Cut 0.5cm thick slices of steak using your sharpest knife and arrange them over the washed rocket on a large platter. Pour over any meat juices and a generous drizzle of extra virgin olive oil. Lightly toss this ‘salad’, so the leaves are intertwined with the steak. Sprinkle over the shaved Parmigiano, and scatter roughly chopped rosemary leaves over the dish. If you find this recipe too stripped back, add halved cherry tomatoes and a couple of drizzles of Balsamic vinegar. You will discover that Jukes 6 loves these extra ingredients, too. Serve with warm, crusty Ciabatta.