Beef Tagliata

Discover more Italian regional specialties on one of my small-group food & wine tours to Italy
Beef Tagliata with Salsa Verde - Quick and Easy sauces - Butter & Sauce Recipes

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 mourvèdre 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

Ingredients
  • 4 x 250g sirloin steaks (9oz)
  • Extra virgin olive oil, for drizzling
  • Salt flakes, to taste
  • Insalata rossa (radicchio salad), for serving
  • Lemon wedges, for serving
  • Crusty bread, for serving
Method
  1. Remove steaks from the fridge 30 minutes or so before cooking, to bring them to room temperature.
  2. Heat a barbecue or char-grill pan.
  3. Drizzle steaks well with oil, rubbing it all over both sides. Sprinkle both sides generously with salt.
  4. Cook steaks for about 3 minutes each side for medium-rare, or to your liking.
  5. Place steaks on a warm plate, cover loosely with foil and set aside to rest for 5 minutes.
  6. Cut steaks on the diagonal, against the grain, into slices about 1cm (½″) thick.
  7. Arrange bistecca tagliata on a serving plate, drizzle with oil and serve with salad, lemon, bread and a sauce if you like.
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What Other Travellers Say

Belinda (Balmain, NSW, Aus.)
Belinda (Balmain, NSW, Aus.)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Beverly (Woden, ACT, Aus.)
Beverly (Woden, ACT, Aus.)
Had a fabulous time on Roberta’s back to back tours of Southern Italy and Veneto – good to revisit some places I knew well, like Rome and Venice, and discover new ones, like Matera and Padua. Fantastic and varied food experiences, great cooking classes, met interesting wine makers, restaurateurs and other food artisans and drank some beautiful wines. Highly recommend both tours – and doing them together. I’ll definitely be doing another tour with Roberta.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus.)
Diane (Cremorne Point, NSW, Aus.)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus.)
Fiona (Blackheath, NSW, Aus.)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus.)
Di (Manly, NSW, Aus.)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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