Tagliata: sliced beef steak

Choose a piece of beef sirloin suitable for tagliata.
Remove from the fridge at least 1 hour before cooking.
Place it on a plate.
Flavour with green peppercorns, sprigs of rosemary and a bay leaf. Brush with very little oil, cover with cling film and leave until ready to cook.

Heat a griddle pan thoroughly, preferably a non-stick one.
Add the meat and cook for 5 minutes on each side.
It is important not to pierce the meat: the juices must remain inside, or it will become tough.

Once cooked, put it on a chopping board, rest for a couple of minutes and use a sharp knife to cut thin slices on the diagonal. It should be cooked on the outside and pink inside.
Put on a plate and pour over any juices that have escaped.
Season with salt and pepper and finish with a drizzle of extra virgin olive oil.
Quick and tasty, served with a simple salad or a more substantial side dish.