Grilled "Tagliata" Steak

38 Reviews
94% would make this recipe again

A thick sirloin steak, grilled then carved into thin slices and served on a bed of mixed greens.

This is the traditional way steaks are grilled and served in Northern Italy. The word «tagliata», i.e. «sliced», refers to the fact that they are served pre-cut into thin slices. A «tagliata sandwich», grabbed in one of the cafés neighbouring the «La Scala» theatre is the quick dinner of busy Milanese on their way to the opera.

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Marinade : 30 min Preparation : 10 min Cooking : 15 min Standing : 5 min
390 calories/serving


2 sprigs rosemary, fresh 10 g
2 tsp dried oregano 2 g
1/4 tsp ground pepper 1 g
800 g beef, top sirloin, or sirloin tip, 5 cm thick
1 tbsp olive oil 15 mL
6 cups mixed greens 150 g
2 tbsp Classic Vinaigrette 30 mL
2 tsp balsamic vinegar 10 mL
1 pinch salt [optional] 0.2 g

Before you start

When you buy the meat, have it cut into one steak about 5 cm thick.


  1. Finely chop the rosemary, then put it in a shallow dish. Add the oregano and freshly ground pepper. Pat the steak dry with paper towels, then press the herb mixture onto both sides of the meat. Let the meat stand at room temperature, loosely covered, for 30 min.
  2. Brush the meat with the olive oil, then cook it on a hot grill, or in a heavy-bottom pan, for about 8 min per side for medium-rare, turning it once. Transfer the beef to a board, cover loosely and let stand for about 5 min (to reabsorb the juices).
  3. While the meat is cooking, put the mixed greens in a bowl, pour in the Classic Vinaigrette, then season with salt and pepper. Toss, then distribute onto individual serving plates.
  4. Slice the meat thinly using a heavy knife, and place the slices over the beds of mixed greens. Pour in any accumulated meat juices, sprinkle with balsamic vinegar and a little salt, then serve.

Nutrition Facts Table

per 1 serving (200 g)


% Daily Value




21 g

32 %

Saturated 6.5 g
+ Trans 0.4 g

34 %


110 mg


110 mg

4 %


3 g

1 %


1 g

4 %


1 g

Net Carbs

2 g


45 g

Vitamin A

21 %

Vitamin C

10 %


8 %


37 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of  :
Folacin, Vitamin A, Vitamin B1, Vitamin D, Vitamin E
Source of  :
Calcium, Copper, Manganese, Vitamin C
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 5 ½
Fats 1 ½

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38 Reviews (38 with rating only) 94% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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