Grilled beef tagliata with caramelized onions and toasted nuts. How do you cook grilled beef tagliata? The tagliata di manzo is a classic main course: timeless, easy, quick and one of the best ways to enjoy pure beef. When well cooked, the tagliata di manzo is at once simple and chic, and in the recipe I’m about to describe I’ll serve it with caramelized onions and toasted mixed nuts, creating in one simple move a gourmet, flavorful main dish — in short, an alternative and original beef tagliata.
Making a perfect, tender and juicy tagliata like at a restaurant at home isn’t complicated: simply follow a few simple precautions to achieve flawless results and prepare a tagliata worthy of a top chef.
To prepare a professional tagliata it is essential to choose the right cut: the entrecôte (also called striploin or sirloin). Once chosen, trimmed and prepared, you must cook the striploin carefully making sure it’s not cold but at room temperature. Pay close attention to cooking times to obtain tender, juicy meat that is perfectly pink inside. Ideally, use a kitchen thermometer. For beef the recommended internal temperatures are about 118–122°F (48–50°C) for rare, 124–127°F (51–53°C) for medium-rare, 129–135°F (54–57°C) for medium, and 145°F (63°C) or higher for well done.
Now let’s go to the kitchen and discover together how to make a super-tender grilled tagliata with caramelized onions and toasted nuts. Before we start, remember that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Minute
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop / Grill
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make beef tagliata with onions
- 1.75 lb entrecôte (striploin / sirloin) (or striploin already portioned into two steaks)
- 25 oz white onion (much softer and sweeter than the common yellow onion (about 3 medium onions))
- 2 tbsp white wine
- to taste extra virgin olive oil
- to taste salt
- 1/2 cup walnuts (mixed with other toasted nuts such as almonds and pistachios)
- to taste black pepper
Tools
- Knife
- Cast iron griddle
- Cutting board
- Frying pan
- Thermometer
Steps
To prepare the dish, peel the onions, rinse and slice them. You can choose to make thick, sturdy slices or slice them with a mandoline; I prefer the first option so they don’t fall apart during cooking. Gather them in a pan, add a generous drizzle of oil, a little water and season with salt. Let them cook over moderate heat, stirring often. Once the liquid has evaporated and the onion starts to take on color, pour in the white wine, let it evaporate over high heat, then turn off the heat. Set aside.
To prepare the tagliata, take the striploin out of the fridge and let it stand for at least one hour before cooking. If you don’t already have two 14 oz (400 g) steaks prepared by your butcher, proceed as shown in the photos. Remove any excess fat from the surface, then cut the piece of meat into slices about 1¼–1⅝ inches thick.
Next, place the grill/griddle over the flame and let it become very hot over high heat. Once hot, place one or two pieces of meat at most on the griddle and cook over medium heat for about 4 minutes per side, turning the meat only once using tongs so as not to pierce it. To ensure the desired doneness use a kitchen thermometer: I cooked to 129°F (54°C) for medium. You can also cook it rarer at around 124–126°F (51–52°C), but never cook it very well-done above 135°F (57°C).
Chop the toasted nuts you prepared in a pan or in the oven finely with a knife, then spread the caramelized onions on a serving plate.
Move the meat from the grill to a cutting board, cover with a sheet of aluminum foil and let it rest for one minute so the juices redistribute and the meat relaxes.
Slice across the grain with a long, smooth knife to obtain neat slices.
Place the sliced meat on top of the onions and garnish with the chopped nuts, a pinch of flaky salt, a drizzle of olive oil and serve immediately. Tagliata must be served right away and cannot be prepared far in advance. Leftovers can be stored in the fridge and consumed within 24 hours after reheating, but they will not be as juicy and flavorful as freshly made tagliata.
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