Italian steak is usually served sliced into strips, which I think looks much more appealing than a big slab of meat on the plate. It’s called bistecca tagliata – tagliata meaning ‘cut’. Beef tagliata is often served with a salad of rocket and parmesan (see video below), but any salad works well. Some recipes marinate it while others don’t, and any cut of steak can be used for bistecca tagliata, or tagliata di manzo as it’s also known. It’s quick and versatile. The secrets to success are allowing the meat to come to room temperature, getting your pan or grill good and hot before cooking it, then setting it aside to rest after it’s been cooked to allow the fibres to relax and the juices to spread evenly throughout so it’s tender and juicy. The rest is up to you. It’s great with just a good drizzle of extra virgin olive oil and a lemon wedge. Or dress it up with salsa verde (pictured), salmoriglio or bottarga butter. So next time you fire up the barbie, think Italian and tagliata! I often enjoy a glass of mouvedre with my beef tagliata – especially when it’s topped with salsa verde, the one from Nadja Wallington and Louella Mathews, under their The Somm & The Winemaker label, is a cracker!
Serves 4
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