Steak tagliata goes perfectly with full-bodied red wines such as Chianti classico, Gattinara, and Rosso di Montalcino, or other well-structured reds.
Steak tagliata with rosemary
To make an excellent tagliata, the quality of the meat is of fundamental importance.
Chef Danilo Angè
Difficulty: medium
Method: 10
Cooking: 15
Rest: 5
Chef Danilo Angè
Difficulty: medium
Method: 10
Cooking: 15
Rest: 5
Method
-
01 / Prepare the flavoured salt
Detach needles from the rosemary and chop finely with a knife
Add chopped rosemary to salt and mix
-
02 / Prepare the meat
Turn on the grill or heat up a frying pan
Preheat the oven to 50 °C
Clean any excess fat from meat
Pepper meat
Massage both sides of meat with the flavoured salt
-
03 / Cook the meat
Put meat on the grill or in a hot pan
Cook for about 3 minutes
Turn over
Let cook for another 3 minutes
Cook on the side for about 1 minute
Check to see if meat is cooked by touch
-
04 / Rest the meat
Remove meat from grill or pan and transfer to a resting rack on a baking sheet
Allow to rest in the oven at 50 °C for 5 minutes
-
05 / Prepare the side dish
Prepare a vinaigrette with salt, pepper, vinegar, and extra virgin olive oil
Add tomatoes to greens and dress with vinaigrette
-
06 / To serve
Cut meat into slices and arrange on serving dishes
Accompany with the dressed salad
Finish meat with a drizzle of extra virgin olive oil and some salt crystals
Wine pairing
Tagliata is a dish that must be cooked on the spot, so preparing it in advance is not recommended.
Do not salt the meat until the last moment; if applied first, the salt draws the juices to the outside, making the meat stringy and dry.
Do not “boil” the meat; put it on the grill or in a frying pan over high heat.
Piercing the meat allows the juices to escape, so avoid using table or carving forks and turn it as gently as possible with the help of forceps or a spoon.
Do not make tagliata if you like your meat well-done: To remain soft and succulent, lean meats must only be cooked for a short time.
Do not cut the meat immediately, let it rest in the oven for 5 minutes; this time allows the juices to redistribute among the fibres of the meat, so they don’t all leak out at the first cut.
The meat will lose its succulence if you do not eat it fresh out the oven. In any case, you can reuse any leftovers in a Bolognese sauce, Mondeghili meatballs, or filling for meat raviolini.
To make an excellent tagliata, the quality of the meat is of fundamental importance.
The most suitable cut is the entrecôte or sirloin, which has the right balance of lean and fatty parts. Contact your trusted butcher for recommendations regarding any alternative cuts that have these characteristics. Slice the meat no thinner than 4–5 cm so the tagliata retains its succulence.
Usually tagliata should be eaten rare, at most medium.
You can check if the meat is cooked to the desired doneness by touch: It should be soft to the touch and form a depression, which becomes less evident the longer it is cooked.
Ingredients for 4 people
For the steak tagliata
800 g whole beef sirloin
1 sprig rosemary
Fleur de sel crystals from Cervia or Trapani
For the salad
120 g mixed greens
300 g datterini tomatoes
Vinegar
Extra virgin olive oil
Salt and pepper
Wine pairing
Steak tagliata goes perfectly with full-bodied red wines such as Chianti classico, Gattinara, and Rosso di Montalcino, or other well-structured reds.
You may also like
Bologna-style ragout
Like most traditional recipes, the Bologna-style ragout has some small variations passed down from family to family.
