Ten-minute steak tagliata with rocket, tomatoes and parmesan
9 min · 40 g protein · 343 cals / serving
Italy's fastest steak dinner: a thin sirloin seared hard for a minute a side, rested, sliced and laid over peppery rocket and cherry tomatoes, then dressed with its own juices, olive oil and balsamic and finished with shavings of parmesan.
Ingredients
- 3/4 lb top sirloin steak, thin-cut (minute steak), or rump flattened to 1 cm (1/2 inch) between baking paper
- 2 tsp olive oil, divided
- 1/3 tsp salt
- 1/4 tsp black pepper
- 4 cups arugula
- 1 1/2 cups cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- 2 tsp lemon juice
- 1/2 oz parmesan (parmigiano reggiano), 30% fat, shaved with a peeler
Steps
- Heat a heavy skillet over high heat until smoking. Rub the steak with 1 teaspoon of the oil, salt and pepper and sear about 1 minute a side, until golden outside and still pink in the middle (30 seconds longer each side for medium). Rest it on a board for 2 minutes.
- Meanwhile, spread the rocket and tomatoes over a platter.
- Slice the steak thinly across the grain and lay it over the salad. Mix the resting juices on the board with the rest of the oil, the balsamic and lemon, pour it over, and finish with the parmesan shavings.
Good to know
Which cut?
Sirloin or rump is the everyday choice and stays tender sliced thin. Rib-eye is the luxury version, juicier and much fattier: about 51 instead of 70.
Why rest it?
Two minutes lets the juices settle back into the meat, so they end up in the dressing on the board rather than flooding the salad, and the slices stay pink to the edge.
Per
- Calories
- 107
- Protein
- (47%)
- 13 g
- Fat
- (42%)
- 5 g
- Carbohydrates
- (10%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 162 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 686 kcal goes into the pot and 703 g of ingredients comes out as about 640 g of food: 107 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.