Tagliata steak-if you haven’t come across it before-is a simple yet stunning Italian dish that’s all about showcasing a good-quality steak with minimal fuss. The word ’tagliata’ literally means ’sliced’ in Italian and the magic lies in how you cook and then slice the steak, usually served over a bed of peppery rocket (arugula), drizzled with olive oil and topped with shavings of Parmesan.
Now, Nigella Lawson’s take on this is a bit of a love letter to straightforward indulgence. Her version is about bringing out the natural flavors without drowning the meat in complicated sauces or marinades. It’s rustic, honest and elegant all at once. something I first tried after a recommendation from a friend who swore by Nigella’s recipe for a perfect steak night at home. I remember thinking, ’Is it really just steak, salad and cheese?’ But the first bite blew me away. The tenderness of the beef, the peppery bite of the rocket and the salty crunch of Parmesan-pure harmony on a plate.
Nigella Tagliata Steak Recipe
Ingredients Needed
When I first cooked this, I was struck by how few ingredients Nigella calls for and yet each one feels like a VIP on the plate:
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Good-quality sirloin or ribeye steak (about 250-300g per person)
This is the star. I always try to get my hands on something well-marbled because it gives that juicy, melt-in-your-mouth texture.
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Fresh rocket (arugula)
You’ll want a generous handful. It adds that peppery freshness that cuts through the richness of the steak.
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Parmesan cheese
The real deal, not the pre-grated stuff. I like to use a vegetable peeler to get those delicate, thin shards that melt gently against the warm meat.
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Olive oil
A good, fruity extra virgin olive oil is essential here. it’s the dressing, the finishing touch, the glue that pulls everything together.
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Sea salt and freshly cracked black pepper
Simple seasoning but don’t skimp on quality. I love using flaky sea salt because it adds just the right crunch.
That’s it. No sauces, no complicated marinades. just the purity of each ingredient.
Equipment Needed
Honestly, Nigella’s Tagliata steak doesn’t demand a kitchen full of gadgets which is part of the charm. Here’s what I usually pull out when I’m making it:
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A heavy-duty frying pan or cast-iron skillet
I have this old cast-iron pan that’s seen better days but it gives me that perfect sear every single time.
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Tongs
For flipping the steak gently without piercing it.
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Sharp carving knife
This is crucial because the steak needs to be sliced thinly against the grain. I learned this the hard way when my first attempts were thick, chewy slabs instead of tender ribbons.
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A vegetable peeler
For shaving the Parmesan cheese.
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A plate or platter for serving
I like something rustic, like a wooden board or a big ceramic dish that feels inviting.
That’s really all. The simplicity of the tools matches the simplicity of the dish.
Instructions To Make Nigella Lawson’s Tagliata Steak
Now, this is where the fun begins. I remember the first time I cooked this, it felt like a masterclass in restraint and timing.
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Bring your steak to room temperature
Let it sit out for about 20-30 minutes before cooking. This helps it cook evenly and get that perfect crust without overcooking inside.
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Season generously with sea salt and cracked black pepper
Nigella isn’t shy about seasoning and neither should you be. Make sure every inch of that steak gets a good sprinkle.
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Heat your pan until it’s smoking hot
This is key. A screaming hot pan ensures a beautiful caramelized crust. I remember the satisfying hiss when the steak hits the pan. that’s the sound of flavor developing.
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Cook the steak on each side
Depending on thickness, about 2-3 minutes per side for medium-rare. I usually do a quick 30-second sear on the edges too, just to lock in juices.
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Rest the steak
This step is non-negotiable. Wrap the steak loosely in foil and let it rest for 5-10 minutes. The juices redistribute and the steak becomes tender and juicy.
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Slice against the grain
This is where the magic happens. Thin slices make all the difference between a tough bite and melt-in-your-mouth tenderness.
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Arrange the rocket on your serving plate
Scatter the sliced steak over it like an artist painting a canvas.
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Drizzle with olive oil and scatter Parmesan shavings
Finish with a little extra cracked pepper and maybe a tiny pinch of sea salt on top.
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Serve immediately
I always find that this dish is best enjoyed right away, with maybe a glass of something red and fruity.
What I Learnt
Making Nigella’s Tagliata steak was a revelation in appreciating simplicity. I learned that sometimes, the best dishes are less about complex ingredients and more about technique and respect for quality.
Before this, I often overloaded my steaks with marinades and sauces, thinking more flavor meant better food. But this dish taught me to let the meat shine on its own, enhanced only by complementary textures and flavors.
Also, the importance of resting the meat cannot be overstated. I skipped it once and the steak was dry and tough. Lesson learned-patience is just as vital as heat.
And that sharp carving knife? Total game changer. Slicing thinly transformed the eating experience from a workout to pure enjoyment.
FAQs
What Makes Nigella Lawson’s Tagliata Steak Recipe So Special?
Nigella’s recipe for Tagliata steak is all about the simple but powerful combination of high-quality beef and bold, fresh ingredients. The key to the dish is the contrast between the rich, juicy steak and the tangy, zesty dressing. Plus, it’s served with a side of arugula (rocket), which adds a peppery bite that complements the meat perfectly. What really stands out is the ease – you’re not slaving over the stove for hours, but the results are totally impressive!
Can I Use Any Kind Of Steak For Nigella’s Tagliata Recipe?
Nigella recommends using a good cut of beef like sirloin, rib-eye, or flank steak. You want something that can stand up to the strong flavors of the arugula and the dressing. The key is to make sure it’s well-marbled, as that fat will melt during cooking and add extra flavor. But hey, if you’re on a budget, just go for what you like – just don’t overcook it, and it’ll still be delicious!
How Do I Get The Perfect Steak For Nigella’s Tagliata Recipe Without Overcooking It?
It’s all about timing and temperature. First, let the steak come to room temperature before cooking-this helps it cook evenly. Then, you want to cook the steak on high heat for a few minutes per side, depending on thickness, for that beautiful sear. The trick to getting it just right is using a meat thermometer or giving it the ’touch test’ for doneness. For a nice medium-rare, aim for about 130°F (54°C). After cooking, let it rest for a few minutes before slicing, so those juices can settle back in!
