Sirloin Tagliata with Italian Salsa Verde and Arugula

Steps

1. Step 1

   Take the steak out of the fridge, pat it very dry with paper towels, and rub it all over with 1 tbsp olive oil, the kosher salt and the black pepper. Let it sit at room temperature while you make the salsa verde.

   20 min, hands-off

   • 1 1/2 lb top sirloin steak, about 1 1/2 inches thick
   • 1 tbsp olive oil
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Make the salsa verde: in a small bowl, stir together the chopped parsley, capers, anchovies, garlic and red wine vinegar. Stir in the 1/2 cup extra-virgin olive oil. It should be loose and spoonable, not a smooth puree; add a splash more oil if it looks thick. Taste and add salt only if needed — the anchovies and capers are already salty. Set aside.

   10 min

   • 1 bunch flat-leaf parsley
   • 2 tbsp capers, drained
   • 4 anchovy fillets in oil
   • 1 clove garlic
   • 1 tbsp red wine vinegar
   • 1/2 cup extra-virgin olive oil
   • salt
3. Step 3

   Heat a heavy skillet (cast iron is ideal) over high heat until it is very hot and just beginning to smoke, about 3 minutes. Lay the steak in and do not move it. Sear 4 minutes, until a deep brown crust forms.

   4 min

   • 1 1/2 lb top sirloin steak, about 1 1/2 inches thick
4. Step 4

   Flip the steak, toss in the rosemary sprigs, and sear the second side 4 to 5 minutes for medium-rare. An instant-read thermometer in the center should read 125°F; go to 135°F for medium. If the steak is thicker than 1 1/2 inches, lower the heat to medium and give it a few extra minutes per side.

   5 min

   • 1 1/2 lb top sirloin steak, about 1 1/2 inches thick
   • 2 sprigs rosemary
5. Step 5

   Move the steak to a cutting board (a board with a groove catches the juices) and let it rest, uncovered, for 8 to 10 minutes. This is not optional — slicing early loses all the juice.

   10 min, hands-off

6. Step 6

   Pile the arugula on a large platter and toss it lightly with 1 tbsp extra-virgin olive oil, a squeeze of lemon and a pinch of salt.

   2 min

   • 5 oz arugula
   • 1/4 lemon
   • 1 tbsp extra-virgin olive oil
7. Step 7

   Slice the steak across the grain into 1/3-inch strips, holding the knife at a slight angle. Fan the slices over the arugula and pour any juices from the board over the top.

   3 min

8. Step 8

   Spoon the salsa verde generously over the steak, scatter the shaved Parmesan on top, and serve with the remaining lemon wedges.

   • 3/4 lemon
   • 2 oz Parmigiano-Reggiano

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026