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Tagliata salad with warm garlic and anchovy dressing

You'll need

4 garlic cloves 1 tbsp rosemary 2 tbsp olive oil 4 beef sirloin (about 200gm each) 2 radicchio heads, tough outer leaves discarded 1 cup (loosely packed) rocket ½ cup (loosely packed) flat-leaf parsley 50 ml extra-virgin olive oil 6 anchovy fillets, coarsely chopped 30 ml aged balsamic vinegar Juice of ½ lemon


  • 01
  • Pound half the garlic, half the rosemary and 1 tsp sea salt in a mortar and pestle to a coarse paste. Stir in olive oil, season to taste and transfer to a container. Add beef, turn to coat well and marinate at room temperature for 30 minutes.
  • 02
  • Coarsely tear radicchio leaves, halve the hearts and combine leaves and hearts in a large bowl with rocket and parsley. Set aside.
  • 03
  • Heat a large frying pan over high heat. Drain beef from marinade and cook, turning once, until done to your liking (2-3 minutes each side for medium-rare). Transfer to a plate and rest for 5 minutes.
  • 04
  • Reduce heat to medium. Thinly slice remaining garlic and add to pan with extra-virgin olive oil, anchovies and remaining rosemary. Cook, stirring occasionally, until fragrant (1-2 minutes), remove from heat, add vinegar and lemon juice and season to taste. Pour dressing over leaves, tossing to combine.
  • 05
  • Thickly slice beef, add to leaves, toss to combine and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

The name tagliata comes from the Italian “tagliare”, meaning “to cut” and refers here to the slices of beef. The key to the success of this simple salad is prime-quality steak and a very hot pan to achieve a good crust on the meat while it remains tender and rare inside.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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