Steak tagliata is a bold and flavorful Italian dish that brings together tender steak and a vibrant sauce, creating a memorable experience with every bite. Inspired by the authentic recipes of Italy, this dish is a celebration of rich, savory flavors.

The secret lies in the sauce, a tantalizing blend of chili, ginger, garlic, soy sauce, and sun-dried tomatoes. This unique combination perfectly complements the juicy fillet steak, making it a dish that delights all the senses.

Served with fresh rocket, parmesan shavings, and crusty bread or chips, steak tagliata is a meal that promises both comfort and sophistication. Whether for a casual dinner or a special occasion, it’s sure to impress.

Steak Tagliata Ingredients

The rich, tender fillet steaks form the heart of this dish, offering a succulent base that absorbs the flavor-packed sauce. The olive oil ensures a beautifully seared exterior, while the crusty bread or chips provide a satisfying accompaniment.

The fresh rocket adds a peppery bite, balancing the rich flavors, while the parmesan shavings bring a delicate nuttiness that elevates each bite. The sauce, with its bold mix of soy, sun-dried tomatoes, and pine nuts, infuses the dish with depth and complexity.

Recipe Tips

Rest the Steak: After cooking, always allow your steak to rest for 2-3 minutes. This lets the juices redistribute throughout the meat, ensuring that each slice is tender and juicy. It also helps to prevent the meat from becoming dry when sliced.
Balance the Sauce: The key to a great sauce is balance. Adjust the level of heat from the chili and the sweetness of the sun-dried tomatoes to your taste. If you prefer a milder sauce, reduce the amount of chili or omit the seeds. If you like more heat, add extra chili or even a pinch of chili flakes.
Don’t Overcook the Steak: Since the steaks are sliced thin, cooking them medium-rare is ideal. This ensures that the meat stays juicy and tender. For best results, use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium. Avoid overcooking, as it can make the steak tough and dry.

What to Serve with Steak Tagliata

Garlic Bread: Serve with a side of crispy, golden garlic bread to soak up the sauce and add a comforting crunch. The combination of warm, aromatic bread and savory steak is a winning match.
Grilled Vegetables: Pair this hearty steak dish with grilled vegetables, such as asparagus, bell peppers, or zucchini. The charred flavor of the veggies complements the richness of the steak and adds a fresh, earthy contrast to the meal.
Fresh Salad: A simple side salad with a lemony vinaigrette can cut through the richness of the steak and provide a refreshing balance. Consider using mixed greens, arugula, or spinach for a light, tangy contrast.

FAQ

Can I use a different type of steak? While fillet steak is ideal for this dish due to its tenderness, you can substitute with other cuts like ribeye or sirloin. Just make sure to adjust cooking times based on the thickness of the meat.
Can I prepare the sauce in advance? Yes! The sauce can be made a few hours ahead of time, allowing the flavors to meld together. Just store it in the fridge and reheat it gently before serving.
What if I don’t have a griddle pan? If you don’t have a griddle pan, you can use a regular frying pan or even grill the steak on a barbecue for a smoky flavor. Just be sure to preheat the cooking surface well before adding the steaks.
How can I make this recipe spicier? To amp up the heat, add extra chili or include a dash of red pepper flakes in the sauce. You can also use a spicier variety of chili, like a bird’s eye chili, for more intense heat.

Steak Tagliata

I will always remember the first time I tried tagliata in Italy. Despite our limited Italian, we were unsure of what exactly we had ordered. However, when platters of thinly sliced steak arrived with a flourish, the dish spoke for itself. Here is the recipe to recreate this unforgettable experience.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American, Italian

Ingredients

900 g-1kg thick-cut fillet steaks approximately 3-4 steaks, depending on size
2 tsp olive oil
Crusty bread or chips for serving
A handful of rocket arugula
40 g parmesan shavings
For the Sauce:
1 medium red chilli
15 g fresh root ginger
2 small garlic cloves
60 ml dark soy sauce
100 ml extra-virgin olive oil
8 sundried tomatoes finely chopped
20 g pine nuts toasted

Instructions

Begin by removing the fillet steaks from the refrigerator at least 30 minutes prior to cooking, allowing them to reach room temperature.
Prepare the sauce by deseeding and thinly slicing the red chilli. Peel the ginger and cut it into thin matchsticks before finely mincing the garlic. In a bowl, combine the chilli, ginger, garlic, soy sauce, olive oil, sundried tomatoes, and pine nuts. Season with freshly ground black pepper, and stir well. Allow the sauce to rest and develop its flavors, ideally for a few hours ahead of time.
Preheat a griddle pan or barbecue. Rub the steaks with olive oil, lightly season with salt and pepper, and cook to your preferred level of doneness. For medium-rare steaks, thick cuts will typically require about 10 minutes, turning every few minutes to ensure even cooking. Once cooked, remove the steaks from the pan and place them on a warmed plate. Let them rest for 2-3 minutes before slicing thinly against the grain.
Add the resting juices from the steak to the prepared sauce, then drizzle some of this mixture over the sliced steak. Garnish the dish with rocket and parmesan shavings. Serve immediately, with the remaining sauce on the side for additional flavor. Accompany with crusty bread or chips.

Keyword Steak Tagliata

Steak Tagliata