- Preparation time
- Cooking time
- Salt and Pepper to taste
- 2 lb 1 kg in unique piece or in 2 pieces Beaf Sirlion
- 4 fl. oz 120 ml Extra Virgin Olive Oil
- 2 ml 50 ml Balsamic vinegar
Rub a peeled garlic clove over a small bowl. This operation will give your tagliata a delicate scent of garlic. Pour in the blow the extra virgin olive oil, chopped rosemary, chopped sage, thyme, sea salt and black pepper.
Pour this marinade over the meat an set apart.
Preheat bbq, or grill pan or heavy-bottomed skillet over high heat.
Remove the meat from the marinade, discard the marinade, season with salt and pepper on both sides and cook 5 to 6 minutes per side for medium rare.
Slice the steaks thinly (0.5cm wide) with a sharp knife: tagliata means literary sliced. Season with extra virgin olive oil, balsamic vinegar.
Serve immediately with salad, boiled potatoes, rocket mushrooms or any veggie you prefer.
The Tuscan cuisine and especially the Florentine cuisine is famous throughout the world. Tagliata is one of the traditional recipes and dishes known all over. It’s really simple and quick, but it tastes heavenly.
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.