The Tagliata of scottona is a flavorful and very succulent recipe for those who enjoy their meat rare. For this dish you should buy scottona (the young female beef destined for slaughter) and use the sirloin cut. For best results, let the piece of meat sit at room temperature for one hour before cooking, and once cooked wrap it in food-grade aluminum foil so it can retain its juices. Prepare with me the Scottona Tagliata with arugula.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 6 Minutes
- Portions: 2
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All seasons
- Energy 405.00 (Kcal)
- Carbohydrates 1.95 (g) of which sugars 1.95 (g)
- Proteins 43.30 (g)
- Fat 23.48 (g) of which saturated 1.33 (g)of which unsaturated 0.00 (g)
- Fibers 0.45 (g)
- Sodium 581.37 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz scottona tagliata (sliced scottona steak) — about 0.9 lb
- 2 sprigs rosemary
- 1 1/3 tbsp extra virgin olive oil (about 20 ml)
- 3 pinches fine salt
- 5 cups arugula (about 100 g)
Tools
- Cast-iron griddle
- Aluminum foil
- Knife
- Paper towels
Steps
Let the piece of tagliata sit at room temperature for 1 hour, then pat it dry on both sides with paper towels. Heat the griddle over high heat and place the meat on it. Do not pierce with a fork and do not move it until it’s time to turn it.
After 3 minutes turn it using tongs so you don’t make holes. After another 3 minutes remove it from the griddle. Wrap the meat in aluminum foil and let it rest for a few minutes so it releases its juices inside. Then place it on a cutting board and, holding the knife at an angle, cut fairly thin slices. Arrange them on a bed of arugula and flavor with a chopped rosemary garnish. Season with salt and drizzle with a little olive oil.
