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Beef Tagliata Recipe

Beef Tagliata Recipe


2 x Rump Steaks
2 tbs extra virgin olive oil
1 garlic clove, crushed
Green salad to serve
Cavolo Nero Dressing
1 bunch cavolo nero (or kale), leaves trimmed and stems discarded
60ml extra virgin olive oil
½ garlic clove, crushed
2 tbs white balsamic vinegar or white wine vinegar


  1. For the dressing, bring a saucepan of water to the boil over high heat. Add the cavolo nero and cook for 30 seconds, then drain and refresh in ice water. Drain and use muslin to squeeze out excess liquid. Place in a food processor with remaining dressing ingredients. Whiz to form a rough paste. Season to taste and set aside.
  1. Combine the oil and garlic, then season with salt and freshly ground black pepper. Spread over the steaks.
  1. Heat a chargrill pan over high heat. Add the steaks and cook for 3-4 minutes a side for medium-rare. Rest for 5 minutes, lightly covered in foil.
  1. Slice steak, top with cavolo nero dressing and serve with green salad.


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