Beef tagliata

Beef tagliata is a simple Italian dish of thinly sliced steak, seasoned with salt, pepper, herbs and garlic and accompanied with a rocket salad. Ready in just 15 minutes, this crowd-pleasing Italian classic is the ideal recipe for beginner cooks to dazzle their dining guests with.

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• ½ cup olive oil
• 1 garlic clove, bruised
• 2 sprigs rosemary
• ½ lemon, juiced, zest peeled, plus wedges to serve
• 1 sirloin steak, 600 g about 5 cm thick
• Salt and black pepper
• ¼ cup basil leaves (optional)
• 60 g rocket leaves
• Good-quality parmesan cheese, in a block to shave

Resting time: 5 minutes

Instructions

1. Heat 2 tsp olive oil in a large frying pan over medium heat. Add the garlic, rosemary and lemon peel and cook, stirring, for 30 seconds, or until fragrant. Transfer to a small bowl and pour over the remaining oil. You can allow this mixture to infuse for a longer time for extra fragrance if you like!
   
2. Season the steak generously on both sides with salt and pepper. Return the frying pan to the heat and cook the steak, until it is well-browned on both sides, but rare in the centre. Remove the steak to a plate and drizzle with the infused oil. Allow to rest for 5 minutes.
   
3. In a large serving bowl, combine the basil (if using) and rocket leaves with a generous drizzle of the infused oil and the lemon juice. Shave plenty of parmesan cheese with a vegetable peeler into the bowl with the salad and toss well to dress. Season with a generous pinch of black pepper.
   
4. Slice the steak and transfer it to a serving plate with the dressed salad. Drizzle with extra infused oil and sprinkle with extra salt and pepper. Serve with lemon wedges.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fast & Fragrant

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G