Tagliata

6 servings

15 minutes

Tagliata is a classic dish of Italian cuisine, embodying refined taste and simplicity in preparation. Its name comes from the Italian 'tagliata', meaning 'sliced', as the main focus of the dish is thin slices of juicy sirloin steak. It is prepared by quickly searing in a hot pan, preserving its tender texture and rich meaty aroma. The meat is then complemented with fresh arugula, parmesan, and a fragrant sauce made from olive oil, garlic, rosemary, and lemon juice. Due to its balance of flavors, tagliata pairs perfectly with a glass of red wine, highlighting Italian gastronomic tradition. This dish is a symbol of Mediterranean cuisine where simplicity of ingredients transforms into culinary art.

Energy value per serving

• Calories: 534.6
• Proteins: 33.7g
• Fats: 41.6g
• Carbohydrates: 3.1g

Ingredients

• Lemon: 1 pc
• Garlic: 4 clove
• Olive oil: 100 ml
• Rosemary: 4 stem
• Arugula: 150 g
• Parmesan cheese: 100 g
• Sirloin steak: 900 g
• Ground black pepper: to taste
• Salt: to taste
• Vegetable oil: 30 ml

Cooking steps

1. Pat a lean sirloin steak about 1 cm thick dry with paper towels and season with salt. Heat a pan sprayed with vegetable oil, which will prevent the meat from sticking to the hot surface. Heat until the oil starts to smoke slightly.

   Required ingredients:

   • Sirloin steak: 900 g
   • Salt:  to taste
   • Vegetable oil: 30 ml

2. Put the meat in the pan and fry for two to three minutes (depending on the desired doneness: two minutes for medium rare, three for medium), turning every twenty seconds. The frequency of turning also helps prevent the meat from burning and forming a thick crust.

   Required ingredients:

   • Sirloin steak: 900 g

3. Place the cooked steak on a rack and put a plate underneath to catch the meat juices.

4. Drain the oil from the pan, but do not throw away the browned bits. Pour olive oil into the hot pan, add two crushed garlic cloves, rosemary needles, and the zest of half a lemon.

   Required ingredients:

   • Olive oil: 100 ml
   • Garlic: 4 cloves
   • Rosemary: 4 stems
   • Lemon: 1 piece

5. Let the butter sit for five minutes in the cooling pan, squeeze lemon juice into it, strain through a fine sieve, and mix with the juice from the roasted meat.

   Required ingredients:

   • Lemon: 1 piece

6. Slice the steak into thin pieces, drizzle with some sauce, and season with salt and pepper. Top with arugula mixed with sauce and sprinkle with parmesan.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Arugula: 150 g
   • Parmesan cheese: 100 g