Equipment
Ingredients
Main
- 1360 g sirloin steak, room temperature
- 240 g radicchio, shredded
- 30 g parmesan cheese, shaved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 410 kcal
- Protein
- 61 g
- Carbohydrates
- 2 g
- Fat
- 17 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 245 mg
- Saturated Fat
- 7 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 186 mg
- Potassium
- 1149 mg
- Calcium
- 94 mg
- Iron
- 6.0 mg
- Magnesium
- 74 mg
- Phosphorus
- 621 mg
- Zinc
- 13.6 mg
- Vitamin A
- 18 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 127 mcg
- Vitamin B6
- 1.7 mg
- Vitamin B12
- 7.5 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.50 mg
- Niacin
- 14.9 mg
- Folate
- 37 mcg
- Water
- 244 g
Sources: USDA FoodData Central
Method
Cook the steak using a grill, pan, or broiler until it reaches your desired internal temperature, approximately 54°C (130°F) for medium-rare.
Transfer the steak to a carving board and let it rest for 10 minutes.
Cut the steak into thin slices against the grain and arrange them on a warmed serving plate.
Drizzle any remaining juices from the board over the meat, then top with shredded radicchio and shaved parmesan cheese.
Chef's Notes
- For an exceptional crust, ensure your pan or grill is screaming hot before adding the sirloin. A good sear is crucial for flavor and texture.
- Don't overcrowd the pan when searing the steak. Cook in batches if necessary to maintain high heat and achieve an even sear on all sides.
- When slicing the steak, a very sharp knife is essential. Slice thinly against the grain to ensure tenderness.
- Consider adding a simple vinaigrette made with olive oil, lemon juice, salt, and pepper to the radicchio before topping the steak, to balance the bitterness.
- Warm your serving plate slightly. This helps keep the tagliata at the perfect temperature until it reaches the diner.
Storage
Refrigerator: 3 days — Store steak and radicchio separately to maintain texture.
Freezer: 1 month — Freeze cooked steak only; radicchio and cheese do not freeze well.
Reheating: Warm steak gently in a pan over low heat to avoid overcooking.
Troubleshooting
Meat is tough or chewy
Cause: Steak was sliced with the grain or not rested long enough.
Fix: Cannot be fixed
Prevention: Identify the direction of the muscle fibers and slice perpendicular to them.
Cultural Context
Tagliata, meaning 'cut' in Italian, is a classic preparation where grilled or pan-seared steak is sliced and served, often with simple accompaniments. This dish highlights the quality of the beef, originating from Tuscany, where it's traditionally served after being cooked over coals and seasoned with olive oil and salt.
