Steak tagliata

We first had steak tagliata in the gorgeous medieval town of Siena in Italy, at a little, family-owned restaurant just outside the city walls. Unfortunately, I can’t remember the name (and it was more than a few years ago), but I do vividly remember the amazing flavours! Succulent steak topped with super-fresh rocket and parmesan with a spritz of locally grown and pressed olive oil and balsamic vinegar – so good!

Even better, steak tagliata is super-easy as long as you get good ingredients, as always. The best cut of steak for this dish is rib-eye (preferably with bone in) which is thick and has fat marbled in it which keeps it moist (entrecote in French), but you could also use T-bone. It takes a little planning, as marinating the steak is important for flavour, but once you get to cooking, it’s fast and furious. So, make sure the rocket and parmesan topping and any side dishes are ready before the steak hits the pan. Sides can be as simple as tomato and onion salad and fresh bread, or sometimes we have home-cooked regular and sweet potato fries or smashed potatoes. Up to you!

Steak tagliata, with sides of tomato & onion salad and homemade regular and sweet potato fries

Serves: 2-3 as a main course

Time to prepare/cook: At least 2 hours to marinade, then 10-15 minutes to make the rocket and parmesan salad and cook the steak

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Ingredients

• 500-600g rib-eye steak (preferably with bone in)

• Marinade: 2 teaspoons crushed garlic, 1 table spoon olive oil, 2 teaspoons washed/finely chopped fresh rosemary or thyme, a few twists of sea salt and pepper

For the topping:

• 100g of rocket

• 30g block of parmesan cheese, sliced very thinly

• Good olive oil, balsamic vinegar and a twist of pepper to serve

• Pots & pans needed: Chopping board, heavy bottomed frying pan, salad bowl, sharp carving knife, serrated knife (for parmesan)

Method

Marinate the meat:

• 2 hours ahead of cooking, marinade the steak with the garlic, herbs, oil and salt and pepper – you can do this in a zip-lock bag or dish, just make sure all the marinade ingredients are rubbed over the steak

• Leave the steak at room temperature as it will absorb the flavours better and will cook better (it does not cook as well if it has been refrigerated)

Prepare the rocket and parmesan for topping just before cooking:

• Ensure the rocket is washed and dried as needed (most bought packs are, but always check)

• Slice the parmesan as thinly as possible – easy ways include using a potato peeler or a serrated knife

Cook the steak – medium-rare is our preference, but increase the cooking time a little if you prefer it better done:

• Heat a heavy-bottomed frying pan with a tiny bit of olive oil (more will come from the marinade) until it is very hot

• Fry the steak for 2-3 minutes on each side, until golden/dark brown

• Remove from the pan to a chopping board and slice into the centre of the steak to see if it is cooked to your preference; if not, return it to the pan for another minute each side

• Once cooked as you like, on the chopping board, slice the steak into thin slices and top with rocket and parmesan

Serve the steak tagliata (and any side dishes) immediately, with good olive oil and balsamic vinegar and salt and pepper, for people to add to taste – the oil and vinegar is added on top of the steak, rocket and parmesan