Balsamic Tagliata

The balsamic tagliata is a simple yet elegant dish, ideal for a special dinner or when you want a steak that is not too elaborate but with an extra touch. Here is how to prepare it:

Ingredients

• 600 g of beef sirloin (or tagliata)
• Coarse salt
• Whole black pepper
• Extra virgin olive oil
• Balsamic vinegar of Modena
• Arugula
• Parmesan shavings

Preparation

1. Take the meat out of the fridge at least 30 minutes before cooking so that it can come to room temperature. This will help it cook more evenly.
2. Heat a pan (preferably cast iron) until it becomes very hot.
3. In the meantime, massage the piece of meat with a drizzle of extra virgin olive oil, then season it with coarse salt and freshly ground black pepper.
4. When the pan is ready, lay the meat in it and cook for 3-5 minutes per side, depending on the thickness and desired degree of doneness. Remember that the tagliata should have a nice crust on the outside and be rather rare on the inside.
5. Once the desired degree of doneness is reached, remove the meat from the pan and let it rest for a few minutes on a cutting board.
6. Cut the sirloin into diagonal slices about 1 cm thick.
7. Arrange the slices on a serving dish, overlapping them slightly.
8. Pour a few tablespoons of balsamic vinegar into a pan and heat it until it thickens and a reduced sauce forms.
9. Drizzle the reduced balsamic vinegar over the meat.
10. Complete the dish with an arugula salad, and garnish with Parmesan shavings.

Tips

If you wish, you can further enrich the dish by adding some halved cherry tomatoes or a few drops of a balsamic vinegar cream.

This dish pairs well with a glass of full-bodied red wine, such as a Cabernet Sauvignon or a Chianti Classico. Enjoy your meal!