Equipment
Cast iron pan or Grill
or Broiler
Carving board
Vegetable peeler
or Sharp knife
Serving plate
Ingredients
5 servings
Main
- 1360 g sirloin steak, room temperature
- 240 g radicchio, shredded
- 30 g parmesan cheese, shaved
Nutrition (per serving)
410
Calories
61g
Protein
2g
Carbs
17g
Fat
0g
Fiber
0g
Sugar
245mg
Sodium
Method
01
Cook the steak using a grill, pan, or broiler until it reaches your desired internal temperature, approximately 54°C (130°F) for medium-rare.
Look for: Deep brown crust on the exteriorFeel: Meat should feel springy but firm
02
Transfer the steak to a carving board and let it rest for 10 minutes.
10m
03
Cut the steak into thin slices against the grain and arrange them on a warmed serving plate.
04
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.
