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.
- 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
- 1Pound 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.
- 2Coarsely tear radicchio leaves, halve the hearts and combine leaves and hearts in a large bowl with rocket and parsley. Set aside.
- 3Heat 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.
- 4Reduce 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.
- 5Thickly slice beef, add to leaves, toss to combine and serve.
This recipe is from the March 2013 issue of .