Steak Tagliata with Black Olive and Parmesan Dressing

One of Italy's most popular ways to prepare steak--Tagliata which gets its name from the Italian verb tagliare, meaning 'to cut or slice'. It's perfect for any steak night dinner. Steak tagliata usually calls for sirloin, aka rump or flank, but I much prefer the texture and flavour of fatty ribeye. Traditionally, it's prepared on a grill, but you can easily make this with a grill pan or just a regular skillet.

	Dressing
2x250 g Ribeye steak (or rump steak) 1 tbsp Ghee, melted Sea salt and freshly milled black pepper 80 g Mâche (or arugula) Cherry radishes, sliced	1 tbsp Fresh oregano or thyme leaves, chopped 75 g Black olives, pitted and finely chopped 1 tbsp Chianti red wine vinegar 2 tbsp Finely chopped parsley 1 Small shallot, finely chopped 3 tbsp Extra-virgin olive oil 25 g Parmigiano-Reggiano, shaved

Bring the steak to room temperature 30 minutes before you want to cook. Heat a cast-iron skillet over medium-high heat until very hot. Brush the steaks with melted ghee and season well with salt and pepper. Sear for 2-3 minutes each side until golden and charred (or until cooked to your liking), then set aside on a plate to rest for 10 minutes.
Meanwhile, mix together the oregano or thyme, olives, vinegar, shallot, parsley, olive oil and some seasoning. Carefully fold in the shaved parmesan, trying not to break it up too much.
Cut the steak into 1cm-thick pieces against the grain. Stir the resting juices into the dressing. Place the lamb's lettuce and sliced cherry radish onto a platter and add the steak slices. Spoon over the dressing to serve.

23 comments:

Tom 6/8/24 13:25: ...looks great, but we don't eat beef much these days.
Margaret D 6/8/24 14:35: Looks delicious Angie.
speedy70 6/8/24 14:56: Ottimo piatto di carne, perfetto per la stagione!
Brian's Home Blog 6/8/24 15:28: Oh yes, that looks so darn good!
DEZMOND 6/8/24 15:59: I made Italian Risi-Bisi for lunch today actually. And for frushtuck I actually invented new savoury little muffin breads with flax seeds, very successful I must admit, will turn them into a kitchen staple when it comes to mornings.
Christine 6/8/24 16:00: Yum
David 6/8/24 16:29: Hi Angie, Love the look of that medium rare beef! Leave the olives off for me though...but my wife would like them. As for smart phones, I'm with you. Yes, they can be helpful to have...and its getting more and more like one doesn't have a choice...but I find them intrusive and they kill person to person face to face communication. I'll never have one...but I do have an emergency flip phone...not a smart one...for emergencies. Take Care, Big Daddy Dave
Anne in the kitchen 6/8/24 16:53: Steak and olives! This recipe speaks in TheHub's food love language. Bookmarking it!
LoveT. 6/8/24 20:05: Perfect!
Cooking Julia 6/8/24 23:05: A good dish!
roentare 6/8/24 23:50: That is the keto diet I like
My name is Erika. 7/8/24 02:31: Yum...yum...yum. We had a rub eye last night, and have some left overs so this might be a good way to use it!
J.P. Alexander 7/8/24 03:07: Gracias por la receta. Se ve muy rico. Te mando un beso.
sherry 7/8/24 09:30: this looks so delicious Angie. The photos are making me drool!
David M. Gascoigne, 7/8/24 12:06: Having abandoned beef totally, I have to pass on this one, Angie. Pass the olives though.
Granny Sue 7/8/24 20:32: Mmmmm...thinking of this with venison.
Bill 7/8/24 21:56: Looks good but I don't do beef anymore.
MELODY JACOB 8/8/24 01:09: LOoks so good. Tagliata sounds absolutely delicious and perfect for a steak night! The combination of ribeye, fresh herbs, and Parmigiano-Reggiano must make for a delightful meal. Thanks for sharing this tempting recipe!

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The Velvet Runway 8/8/24 19:49: This looks so good! I love steak dishes (and Italian food!!)
Julia x
https://www.thevelvetrunway.com/
Raymund | angsarap.net 9/8/24 01:18: You perfectly cooked that ribeye, now you are making me hungry
Federica Simoni 9/8/24 13:55: Buonissima 😜😜
Frank 10/8/24 17:04: Wonderful, Angie. As you might well guess, I love tagliata and yours looks divine.
Cocoa and Lavender 12/8/24 17:51: I think one of my favorite dishes in all my Italian travels was the tagliatas I had throughout Tuscany. So good!