Label
All
0
Clear all filters

Tagliata with Garlic and Parsley

Rate this recipe

banner
Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      25 min

Appears in
Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

Our family enjoys a thick rib-eye from time to time. Using this cut makes it possible to get a nice crust formed while keeping the inside rare and tender, something you can’t easily do with a thin steak. A 1¼-inch-thick steak can weigh over a pound, though, and that’s much more meat than one of us can consume. In Italy, steak is usually served sliced and we call it tagliata, meaning “cut.” Slicing it allows you to toss the meat, after it is grilled, with hot olive oil and herbs, maki

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title