Tagliata of grilled rib of beef (Tuscany)

  • serves 4
  • A little effort

A traditional Italian dish from the region of Tuscany of thinly sliced beef served with rocket and parmesan – the perfect recipe for a summer BBQ with friends



  • rosemary a sprig, leaves only
  • garlic ½ clove
  • extra-virgin olive oil
  • T-bone steaks 2 × 3cm-thick steaks (about 750g each)
  • rocket 50g
  • parmesan 40g piece
  • balsamic vinegar 1 tbsp of a good, thick one


  • Step 1

    Finely chop the rosemary, then pound it to a paste with the garlic and a pinch of salt and pepper. Stir in 2 tbsp of oil.

  • Step 2

    Take the steaks out of the fridge and leave to come to room temperature before cooking. Heat a griddle pan over a medium heat or get a barbecue going and allow the coals to die down a little – the heat mustn’t be too fierce. Season and grill the steaks for 3 minutes on each side. Turn the meat again, and cook for a further 3 minutes. Turn once more, painting the more cooked side with some of the rosemary oil.

  • Step 3

    After another 3 minutes, paint the other side. Turn the meat on its side, to make the fat sizzle, then remove from the heat and leave to rest for 5 minutes. These timings are for medium rare.

  • Step 4

    Cut the meat from the bone, carve into slices and put on plates or one platter. Dress the plate with a small handful of rocket. Drizzle the remaining oil over the meat and leaves, then use a potato peeler to shave over the parmesan. Finally, drizzle with the balsamic, and serve.

Nutritional Information

  • Kcals 639
  • Fat 40.8g
  • Carbs 0.2g
  • Protein 67.8g
  • Salt 0.58g