In Italy, steak is usually sliced into strips – bistecca tagliata (tagliata meaning ‘cut’) – which looks much more appealing than a big slab of meat on the plate. It’s often served with a salad of rocket and shaved parmesan but any salad works well (as does the delicious pan-fried radicchio in the video below). Some recipes marinate the meat while others don’t, and any cut of steak can be used; 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. I’ve added one of my favourite condiments, salsa verde, but you could just as easily serve it with a good drizzle of extra virgin olive oil and a lemon wedge. Salsa verde is a great sauce to have in your repertoire, it’s delicious drizzled over just about everything, prawns, poultry and vegetables as well as steak. So next time you fire up the barbie, think Italian and make this beef tagliata with salsa verde! I love a glass of Payten & Jones V V Sangiovese with this (especially if it’s been in the fridge for 30 minutes or so), it’s juicy enough to handle the steak and herbal enough for the salsa verde. Perfetto!
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