A thick sirloin steak, grilled then carved into thin slices and served on a bed of mixed greens.
This is the traditional way steaks are grilled and served in Northern Italy. The word «tagliata», i.e. «sliced», refers to the fact that they are served pre-cut into thin slices. A «tagliata sandwich», grabbed in one of the cafés neighbouring the «La Scala» theatre is the quick dinner of busy Milanese on their way to the opera.
2 sprigs | rosemary, fresh | 10 g | |
2 tsp | dried oregano | 2 g | |
1/4 tsp | ground pepper | 1 g | |
800 g | beef, top sirloin, or sirloin tip, 5 cm thick | ||
1 tbsp | olive oil | 15 mL | |
6 cups | mixed greens | 150 g | |
2 tbsp | Classic Vinaigrette | 30 mL | |
2 tsp | balsamic vinegar | 10 mL | |
1 pinch | salt [optional] | 0.2 g |
When you buy the meat, have it cut into one steak about 5 cm thick.
per 1 serving (200 g)
Amount % Daily Value |
Calories 390 |
Fat 21 g 32 % |
Saturated
6.5 g
34 % |
Cholesterol 110 mg |
Sodium 110 mg 4 % |
Carbohydrate 3 g 1 % |
Fibre 1 g 4 % |
Sugars 1 g |
Net Carbs 2 g |
Protein 45 g |
Vitamin A 21 % |
Vitamin C 10 % |
Calcium 8 % |
Iron 37 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Meat and Alternatives | 5 ½ |
Fats | 1 ½ |