Tagliata With Radicchio And Parmesan

By Nigella Lawson

Total Time
15 minutes
Rating
4(23)
Comments
Read comments

Featured in: AT MY TABLE; Tuscany 101: Simplicity Perfected

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 3pounds sirloin or other cut of steak, 1½ to 2 inches thick, at room temperature
  • 1cup shredded radicchio
  • 1ounce Parmesan cheese, shaved with a vegetable peeler
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

537 calories; 37 grams fat; 16 grams saturated fat; 2 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 47 grams protein; 146 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Grill, sauté or broil steak to taste. Allow to rest on a carving board for 10 minutes. Slice thinly, diagonally against the grain, and arrange on a large warmed plate.

  2. Step 2

    Pour pan juices over meat, and cover with shredded radicchio. Top with shredded Parmesan, and serve.

Ratings

4 out of 5
23 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.