Tagliata recipe

Diana Henry
·2-min read
Tagliata - Yuki Sugiura
Tagliata - Yuki Sugiura

A delicious Italian recipe for sliced rare steak with parmesan and rocket, dressed in a blend of cooking juices, garlic and lemon.

Prep time: 5 minutes | Cooking time: 5 minutes

SERVES

Eight

INGREDIENTS

  • 4 garlic cloves

  • 200g watercress and rocket

  • Olive oil

  • 4 sirloin steaks, about 300g each, room temperature

  • 125ml extra-virgin olive oil

  • 4 sprigs of rosemary

  • 2 strips of lemon peel (from an unwaxed lemon)

  • Juice of 1 lemon

  • 60g parmesan, shaved

METHOD

  1. Before you start get everything else ready, such as bread and any other vegetable you want to serve. You need to work fast.

  2. Bash the garlic with the side of a knife and put the salad leaves in a broad shallow bowl.

  3. Heat a heavy-bottomed frying-pan until really hot, add a thin film of olive oil and heat until the oil is just beginning to smoke. Season the steaks and fry for 2½ minutes, turning them every 20 seconds so they are cooked evenly. Take the pan off the heat and put the steaks on a warm plate. Cover with foil and leave to rest.

  4. There won't be much oil in the pan but whatever there is throw it out. Don't wipe the pan, though – there's flavour in it. Add the extra-virgin olive oil and heat over a medium flame. Throw in the garlic, rosemary and lemon zest. Allow the flavourings to infuse in the oil for three minutes, then add the lemon juice.

  5. Cut the steaks into slices about 0.5cm thick. Pour half the dressing in the pan through a sieve on to the leaves, arrange the steak on top and scatter with parmesan, then pour on the rest of the dressing (again through a sieve). Sprinkle more salt over the whole thing and a good grinding of pepper, too. Serve immediately.

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