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Grid Iron Meat

Tagliata di Manzo (Sliced Sirloin with Rocket, Parmesan & Cherry Tomatoes)

This Italian-inspired dish celebrates simplicity — showcasing tender, medium-rare beef sirloin dressed with peppery rocket, sweet cherry tomatoes and shavings of Parmesan. The name tagliata literally means “cut,” referring to the way the steak is sliced thinly after resting to reveal its juicy pink centre.

INGREDIENTS
  • 1 x 450g thick-cut sirloin steak (Grid Iron Meat)
  • Sea salt flakes and freshly ground black pepper
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 clove garlic, lightly crushed
  • A small sprig of rosemary or thyme (optional)
  • 60g rocket (arugula)
  • 10–12 cherry tomatoes, halved
  • 25g Parmesan cheese, shaved
  • A squeeze of fresh lemon juice
  • A drizzle of good-quality extra virgin olive oil
  • Optional: a few drops of balsamic vinegar
METHOD

  • Bring the steak to room temperature about 30–40 minutes before cooking. Pat dry with kitchen paper and season generously with salt and pepper.
  • Heat a heavy cast-iron pan or griddle over a high heat until smoking hot. Add a tablespoon of olive oil, the crushed garlic and rosemary or thyme if using.
  • Sear the sirloin for around 3–4 minutes per side, depending on thickness, until a rich brown crust forms. For a perfect medium-rare centre, aim for an internal temperature of 54–55°C.
  • Rest the steak on a warm plate, loosely covered with foil, for 10 minutes. This allows the juices to redistribute.
  • Prepare the salad base: Toss the rocket and cherry tomatoes in a little olive oil, lemon juice, salt and pepper. Arrange neatly on serving plates.
  • Slice the steak thinly across the grain and lay the pieces over the salad. Scatter Parmesan shavings over the top and drizzle with a little more olive oil (and balsamic if you wish).
  • Serve immediately, ideally on warm plates.

Multi-Cooker Option (Ninja Foodi MAX)

  • Sear/Sauté: Set to Sear/Sauté – High, heat oil, and brown the sirloin for 3–4 minutes per side.
  • Bake/Roast: Switch to Bake/Roast – 200°C (fan) and cook for a further 4–5 minutes for medium-rare (or until internal temp reaches 54–55°C).
  • Rest: Remove and cover loosely for 10 minutes before slicing.

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Native Breed Beef – Thick Cut Sirloin – 450g

A generous, full-flavoured sirloin cut from our native breed beef. Well-aged for tenderness, with a thick band of creamy fat that bastes the steak as it cooks.

Perfect for sharing or a hearty single portion.

£24.29

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Sides:

  • Rosemary roast potatoes — crisped in olive oil and sea salt.
  • Charred courgettes with mint and lemon.
  • Grilled asparagus with Parmesan and butter.
  • Balsamic-glazed onions for sweetness.
  • Crusty ciabatta to soak up the juices.

Matches:

  • Rocket, Parmesan, cherry tomatoes, rosemary, lemon, balsamic vinegar, garlic, olive oil, black pepper, chilli flakes, porcini mushrooms.

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Preparation Time: 10 minutes
Cooking Time: 20 minutes including resting

Hot Tips

  • Always rest the steak before slicing — it’s what makes tagliata so tender and juicy.
  • Use a vegetable peeler for perfect Parmesan shavings.
  • Slice thinly against the grain to enhance tenderness.
  • If serving for guests, warm the plates first to keep the meat supple and warm.

Pairings

Red Wine:

  • Chianti Classico — bright acidity to cut through the beef and Parmesan.
  • Barolo — for a more refined, structured pairing.
  • Montepulciano d’Abruzzo — smooth and approachable.

White Wine:

  • Verdicchio — crisp, almondy, and perfect with Parmesan.
  • Gavi di Gavi — fresh minerality complements the beef’s richness.
  • Soave Classico — gentle and elegant with lemony notes.

Beer & Cider:

  • Italian-style Pilsner — clean, bitter edge balances olive oil and cheese.
  • Amber ale — slight caramel note complements seared beef.
  • Dry cider — cuts through the richness beautifully.

Non-Alcoholic:

  • Sparkling water with a squeeze of lemon.
  • Italian blood orange soda.
  • Cold brew black tea with rosemary and lemon peel.

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