What cut of meat to choose for the cut?
The most suitable cut for our recipe is undoubtedly the sirloin, which is taken from the sirloin: thanks to the perfect balance between the fatty part (on the outside) and the lean part (on the inside), it is perfect for beef tagliata, which will be tender and tasty.
Remember to buy very fresh meat:
- The fat should be snow-white in color, and never yellowish.
- The lean part should be deep red, uniform, without darker spots.
- The meat should be toned and supple, and it should give off an extremely delicate, almost imperceptible scent.
How should the cut of beef be cooked?
You can cook the cut on the grill, griddle or nonstick frying pan, as long as they are very hot, so that the meat, on contact with the hot metal, instantly forms on its surface that exquisite crust that will seal all the juices inside, keeping it tender and tasty.
Chef Infarinati, before putting it to cook, recommends subjecting the cut to a real massage with extra virgin olive oil, so that its fibers are well impregnated, giving it a unique taste.
The Chef chose the extra-virgin olive oil Il Casolare Rustic Naturale Farchioni, characterized by distinct fruity notes, this intensely flavored oil, ideal for those who love strong flavors, is ideal for giving a burst of flavor to our tagliata, both when cooking and as a final garnish.
Once the meat is in the pan or on the griddle, remember to:
- Do not press it down or pierce it with the tines of a fork, otherwise you risk letting out all the precious juices inside.
- Do not add salt, as the sodium chloride would draw all the liquids to the surface of the meat, giving it an almost "boiled" appearance.
- Turn it over as little as possible.
Once cooked, the Chef recommends that you let it rest on the cutting board for a few moments, cut it obliquely (at an angle of about 45°), and plate it as you wish, adding pepper, salt, and the inevitable drizzle of extra virgin olive oil raw.
