Today we prepare the grilled beef steak, a dish that we often order out and have long wanted to replicate at home.
The grilled beef steak is a main course based on beef: the piece of meat is cooked whole and then sliced into thin slices or strips, hence the name ‘tagliata’.
What cut of meat for the grilled beef steak?
The ideal cut of meat for the tagliata is the sirloin which is derived from the loin or roastbeef or entrecote and differs from the rib-eye because it is boneless.
Thickness about 1.5 inches.
How to cook the beef steak
With the tools we have at home: without a kitchen thermometer, using a griddle, a grill, or a heavy-bottomed skillet.
Cooking rare, medium, or well-done to taste.
Let’s prepare our grilled beef steak!
The World Cancer Research Fund recommends no more than three servings of red meat per week, equivalent to about 12-18 oz, and to avoid or limit processed red meat as much as possible.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Griddle, Grill, Stovetop
- Cuisine: Italian
Ingredients
- 2 slices beef sirloin (thickness about 1.5 inches, about 7 oz each)
- 1 pinch salt
- berries green peppercorns (with grinder)
- berries green peppercorns (whole)
- to taste mixed salad
- to taste cherry tomatoes
- to taste Grana Padano cheese (in flakes)
Suggested Tools
- 1 Plate
- Plastic wrap
- Paper towels kitchen
- 1 Cutting board slate or wood
- Aluminum foil
- 1 Griddle or grill or skillet
- 1 Tongs kitchen
- 1 Knife for meat
Preparation
For my grilled beef steak:
• I purchased 2 pieces of adult beef about 7 oz each labeled with green pepper steak;
• I used a griddle – grill – large petravera striped plate;
• medium cooking.
Take the meat out of the fridge at least one hour before cooking it.
Season the meat [both sides] with a pinch of salt and ground green peppercorns.
Place the meat on a plate and seal with plastic wrap.
Let it rest outside the fridge for at least an hour.Before cooking, dry the meat well with kitchen paper towels.
Prepare a cutting board [slate or wood] with a sheet of aluminum foil on top in which to wrap the meat after cooking.
Heat a griddle, grill, or heavy-bottomed skillet for at least 3 minutes, it should be scorching hot.
Medium grilled beef steak
Place the meat on the griddle, grill, or skillet and let it cook for 2-4 minutes per side according to the thickness and desired level of doneness.
Do not pierce the meat with a fork and turn it only once using kitchen tongs.Finally, quickly seal the edges or sides of the meat.
Move the meat onto the aluminum foil and wrap it well.
Let it rest for 2 or more minutes [so it is less dry on the surface and juicier].Remove the meat from the aluminum foil and proceed with slicing, using a sharp knife and starting from the shortest side, into slices or strips about 0.4 inches thick.
If possible, serve the grilled beef steak on plates or hot cutting boards.Plate up.
Mixed salad, cherry tomatoes, and Grana flakes
Select and wash the leaves or leaflets of the mixed salad.
Drain them in a colander.
Dry them on a kitchen paper towel.Wash the tomatoes thoroughly.
Cut and remove the stem part.
Cut each berry vertically splitting it in half.Prepare a small handful of Grana flakes.
Complete the grilled beef steak with mixed salad, cherry tomatoes, and Grana flakes or to taste.
Your grilled beef steak is ready.
Enjoy your meal!
Premise
Beef is a high-quality protein source.
Adding additional protein sources [e.g., cheese flakes] is unnecessary, so consider the quantity.You can enjoy your simple grilled beef steak or pair and serve it with:
• leaf or leafy salad, green salad, tasty mixed salad;
• oven-baked potatoes with skin [as a substitute for bread];
• cherry tomatoes and Grana or Parmesan flakes;
• arugula;You can accompany your grilled beef steak with homemade light sauces:
– sugar-free ketchup;
– sugar-free paprika sauce;
– light pink sauce or cocktail sauce;-
– Greek yogurt sauce or dressing];
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations of your dietary plan.
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