Steak tagliata

Steak tagliata

I love recipe that have pure, simple flavours. And you have to hand it to the Italians: they are the kings of pure flavours. This tagliata is one such recipe where all the ingredients come together in harmony all the while still tasting each one of them very clearly. ‘Tagliata’ refers to the way the meat is cut into thin slices. It is flavoured with a lovely garlic and rosemary sauce. It’s ideal as an entree before the main course. Simple list of ingredients and very easy to make; so what are you waiting for? Let’s get cookin’!


For 4 persons

  • 2x 400-500 gr sirloin steaks
  • Olive oil
  • 3 garlic cloves, crushed
  • 4 rosemary sprigs
  • Juice from 1 lemon
  • 2 stripes lemon peel
  • Salt
  • Pepper
  • Rocket
  • Parmigiano Reggiano


  1. Preheat the oven at 100ºC.
  2. Heat some oil in a pan until it starts to smoke. Sprinkle a bit of salt on the steaks and sear them in the pan, for about 4 minutes, turning them every 20 seconds.
  3. Place the streaks in an oven dish, cover with aluminium foil and keep in the oven to rest.
  4. Discard the oil and fat from the pan but don’t clean. Add about 100 ml olive oil and heat on medium heat. Add the crushed garlic, rosemary sprigs and lemon peel and leave to infuse on low heat for about 5 minutes. Add the lemon juice, a pinch of salt and strain.
  5. Get the steaks from the oven and cut them into 5 mm-thick slices.
  6. Arrange them onto warm serving plates and drizzle a bit of the sauce.
  7. Mix the rocket with the rest of the sauce and garnish the plates.
  8. Finish off with some Parmigiano Reggiano shavings and fresh ground pepper.

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