I’d like to tell you today about one of the most requested main courses that you can find in our Menus for Private Dinners: Tagliata (the Italian word for sliced steak).
Last time that I prepared it was for a large family group, near Terricciola, a nice village here in Tuscany. Our customers choosed the Menu, we did the shopping and went directly to their holiday home to cook for them. The self catering villa was perfect, with a large and well equipped kitchen (anyway we can bring many tools and we need just a sink, a fridge, a stove and of course a table).
When we were arriving, from the dirt road, we saw our guests while having a dip in the beautiful swimming pool; there was an atmosphere full of joy and laughs and indeed we were about to met special people which we became friends and we’re still keeping in touch.
These guests came from Oslo and they really loved our Tagliata and our way to prepare it.
After many years (exactly 7) of working for tourists coming from all over the world, I can definitely say that everyone likes it, whether English or American, Norwegian or Australian.
- First of all the meat cut: I strongly suggest to use sirloin (or entrecote), in my opinion it’s suitable for Tagliata for 3 reasons:
- It’s without bone (you’re not going to prepare a Fiorentina Steak)
- It has a thickness of about 2 inches (4 or 5 cm) and with a medium fire cooking, this allows the meat to mantain its liquids and to be pink and very soft inside
- the sirloin (unlike the fillet) is covered with a layer of fat that melts into the meat and make it juicy, tender and tasteful
- Other suggestion for cooking: it’s very important to maintain a medium heat (no sudden changes in heat)
Beef Tagliata is surely good if wood-fire grilled, but it’s difficult not having some sudden changes in heat with fire. If you’ll follow my suggestions and steps, you’ll obtain a delicious dish just with a plate for grilling, your stove and your wish to delight the palate of your family and friends.
During Summer, with my team of CuocheinVacanza, here in Tuscany (Central Italy), we prepare many kinds of Tagliata for our guests. We go directly to their holiday homes and we cook the Menu that they choosed for their Private Lunch or Dinner.
You can accompany Beef Tagliata in many tipically tuscan ways:
- with Porcini mushrooms
- with Artichokes
- with Rosemary
- with Aubergines
- with Rocket, Parmesan and a Balsamic Vinegar Reduction…tha’s what we’re going to do now
- beef meat: sirloin about 1½ pounds and 1¼ inches thick
- ½ cup extra virgin olive oil
- 4 pinches coarse sea salt
- to taste freshly ground pepper
- 4 oz italian parmesan cut in slivers
- 4 tbsp balsamic vinegar reduction
- 2 cups arugula
- Pre-heat a plate for grilling, a cast-iron skillet medium fire. When, after throwing a few drops of water on the pan, these turn away like mercury, the pan is hot enough.
- Sprinkle with salt the plate for grilling and put the meat on it.
- Don't touch the steak and wait until the edge of the steak, starting from the bottom, has become grey (about 5 minutes).
- Meanwhile dip a cutting board in very hot water (I pour boiling water into the closed sink).
- Flip the steak using meat tongs (don't pierce the beef) and wait until the color grey is all over the edge (about 4 minutes; anyway about 1 minute less than the first time).
- Flip the beef again and wait about ½ minute for side to brown all the meat.
- To do quickly:
- Dry the cutting board (still warm) with kitchen paper.
- Turn off the heat and quickly wrap the meat in aluminium foil.
- Lay the wrapped meat over the cutting board and wait about 5 minutes; it still continues to cook.
- Remove the aluminium foil and slice into ½ inch thick.
- Set the slices over a serving tray.
- Season with salt, pepper and oil.
- Put the arugula all over the meat and season again with salt, pepper and oil.
- Sprinkle with parmesan cut in slivers.
- Pour from the top the balsamic vinegar reduction (soon the recipe!)
- Enjoy it!