Beef Tagliata – Italian Steak

Name: Beef Tagliata – Italian Steak
Prep time: 2 min
Cook time: 4 min
Total time: 1 h 6 min
Yield: 4 people
Ingredients: 2 rump steaks; 2 tablespoons oil; 16 - 20 cherry tomatoes; flaky sea salt and freshly ground black pepper

User Reviews

4.6

15 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Additional Time
1 hr
Total Time
1 hr 6 mins
Servings
4 people
Calories
210 kcal
Course
Main Course
Cuisine
Italian

Beef Tagliata – Italian Steak

Freya Patterson

Report

Medium rare beef tagliata recipe or Italian sliced steak served with pan fried tomatoes.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

2 rump steaks ca 2 cm/ 0.8 inch thick, about 250 g/ 8.8 oz each (See note)
2 tablespoons oil sunflower or groundnut oil
16 - 20 cherry tomatoes optional
flaky sea salt and freshly ground black pepper

Add to Shopping List

Instructions

Season: Take the rump steaks out of the refrigerator one hour before cooking. Pat them dry using kitchen paper. Rub with salt and pepper on both sides.
Heat the cast-iron skillet very well, about 4-5 minutes. Add the oil, turn the pan carefully to coat the bottom with the oil, then add the steaks. If using, add the cherry tomatoes as well. Turn the tomatoes often while they are in the pan.
Cook the steaks for about 2 minutes on the first side. Turn using tongs and continue cooking for another 2 minutes on the other side. The steaks will be medium-rare. If you want the steaks to be medium well or well done, add 1-2 minutes to the cooking time. See notes.
The best way to check if the steaks are done to your liking is to check the internal temperature using a meat thermometer. The cooking times always depend on the thickness of the steak, the pan you use, and the temperature of the pan, so only a thermometer and experience can guarantee the perfect results.
Rest: Remove the steaks from the pan, cover loosely with aluminum foil, and let rest for 5-10 minutes.
Tomatoes: During this time continue cooking the cherry tomatoes in the skillet for 2 or 3 more minutes or until slightly blistered and done to your liking; they should be soft but not turn mushy.
Slice the tagliata and serve as suggested above.

Notes

Rare – cool red center, rather pink on the outside: 49 to 52 degrees Celsius/ 120 to 125 degrees Fahrenheit, about 1 ½ minute per side.Medium rare – warm red center, lightly browned on the outside: 54 - 57 degrees Celsius/ 130 – 134 degrees Fahrenheit, about 2 minutes per side. Medium to medium-well – pink center, mostly brown on the outside: 60 - 68 degrees Celsius/ 140 -155 degrees Fahrenheit, about 2 ½ minutes per side.Well done – little or no pink, very brown on the outside: (which I don't recommend): 71 - 74 degrees Celsius/ 160 - 165 degrees Fahrenheit, about 4 minutes per side.
The nutrition information is calculated for 4 servings, however, I have never experienced anybody eating only half of the tagliata. I usually cook three steaks for 2 adults and 2 children. The steak for the children is usually cooked medium-well.

Nutrition Information

Show Details

Serving 1/2 steak Calories 210kcal (11%) Carbohydrates 3g (1%) Protein 17g (34%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 10g Cholesterol 53mg (18%) Sodium 290mg (12%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 210 kcal

% Daily Value*

Serving	1/2 steak
Calories	210kcal	11%
Carbohydrates	3g	1%
Protein	17g	34%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	10g	59%
Cholesterol	53mg	18%
Sodium	290mg	12%
Fiber	1g	4%
Sugar	2g	4%