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Tagliata
Italian
Main
30 mins
Beef
Easy
Serves
2

Bocca di Lupo share their glorious tagliata recipe, the Italian steak dish fit for the most special of occasions (or for when you're feeling particularly decadent and nothing but a magnificent steak will do). It's well worth planning ahead slightly for this dish and allowing 24 hours to marinate the steak with garlic and rosemary. Your taste buds will thank you.

Recipe courtesy of
Ingredients
  • 1 massive sirloin steak on the bone (1kg in weight, 3—4cm thick, from the T-bone or rib end as you prefer)
  • 2 garlic cloves and 2 sprigs of rosemary (only if you have a day for marinating)
  • 1 tablespoons extra virgin olive oil
  • A big handful of rocket leaves, to serve
  • Rosemary oil 
  • A few shavings (40g) of Parmesan, made with a potato peeler
  • 1—1.5 tablespoons of balsamic vinegar
Method
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Method
  1. A kilogram of meat (or a bit less, accounting for the bone) is a massive amount of meat for two — but that's the beauty of it. If you obtain this thick, red slab the day before you plan to cook it, smash the garlic cloves and the rosemary, rub the meat in the olive oil and marinate it with these aromatics overnight. 
  2. An hour before you cook, pull the steak out of the fridge to come to room temperature. Season with salt and pepper and rub with the oil (unless you oiled it yesterday). 
  3. Have ready a moderately hot barbeque or griddle pan — just smoking, over a medium-high heat — and grill the steak. Don't move it too much, just cook for 5 minutes on each side for rare, plus an extra one for each increment you want it cooked more (i.e. 6 minutes each side for medium-rare, 7 minutes for medium, etc.). Also grill the fatty edge for a couple minutes to make it nice for fatophiles. Leave it to rest somewhere warm for a couple minutes. 
  4. Cut the meat off the bone, and slice it thinly (5mm). Serve on a large plate with the bone (to gnaw on, and for drama) and the rocket. Drizzle the meat with the rosemary oil and sprinkle with a little extra salt. Scatter the Parmesan shavings over meat and salad, and drizzle both with the vinegar. Serve straight away — it will get cold quickly.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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