Nigella Tagliata Steak

There’s something about slicing into a ribeye that’s been kissed by a smoking hot pan — all caramelised and crusty on the outside, pink and tender in the middle — that just feels like a treat. Like you’ve done something right in life.

The first time I made Tagliata, it was for date night, and I’d just discovered Nigella’s version. It looked so unfussy — a bit of olive oil, some balsamic, garlic, rosemary… nothing intimidating, but it promised flavour. That’s her magic, isn’t it? You don’t need 20 ingredients. You just need the right ones — and to not panic about doneness. If it’s a little rare, so what? More for me.

Why You’ll Love It

• Fancy with zero fuss. Looks posh, but it’s honestly quicker than boiling pasta.
• Perfect for two. Ideal for date night, or just treating yourself (you deserve it).
• Full of bold flavours. Garlicky, herby, tangy, and rich — all in one juicy bite.
• Flexible. Serve it with crusty bread, salad, roasted veg — it works with whatever’s in the fridge.
• No oven needed. Just a hot pan and a bit of confidence.
• Low-carb-ish (if you’re into that kind of thing).

Ingredients

• 2 ribeye steaks (about 1 inch thick)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 sprigs fresh rosemary
• 4 garlic cloves, minced
• Sea salt, to taste
• Freshly ground black pepper
• 2 cups arugula (rocket)
• Shaved Parmesan (a generous handful)
• A handful of cherry tomatoes, halved

How to Make It

Heat things up:

Fire up a cast-iron skillet or grill pan until it’s smoking hot — literally. You want it properly searing to get that charred crust.

Make the garlicky magic:

In a little bowl, stir together the balsamic, olive oil, minced garlic, and the leaves from one rosemary sprig. Let it hang out while you sort the steak.

Season with boldness:

Pat your steaks dry with paper towels (wet steak = sad sear). Then season them generously with sea salt and black pepper on both sides.

Sear like a boss:

Drop the steaks into your hot pan. Hear that sizzle? That’s the sound of success. Cook for about 4–5 minutes each side for medium-rare, adjusting for your taste. Don’t fiddle with them too much — let them do their thing.

Rest and chill (well, the steak anyway):

Take the steaks out and let them rest on a board for 5 minutes. This step’s not optional — it’s the secret to juicy slices.

Build the plate:

Pile arugula onto plates. It’ll wilt a bit under the warm steak — that’s exactly what you want.

Slice like you mean it:

Cut the steak thinly against the grain and lay the slices over the arugula.

Dress it up:

Drizzle with your balsamic mix, scatter the cherry tomatoes, and finish with plenty of shaved Parmesan and the other rosemary sprig (just for flair).

Common Mistakes and How to Dodge Them

Why is my steak chewy?
You probably sliced with the grain instead of against it. Always cut across those muscle fibres for tender bites.

My steak’s dry, what happened?
Could be overcooked or you skipped the resting step. Give it time to relax before slicing!

It’s too garlicky!
Go easy on the garlic if you’re using extra — raw garlic in the dressing packs a punch. You can always roast it next time for something mellower.

My balsamic is too sharp.
Use a good-quality, aged balsamic. Or whisk in a tiny spoon of honey to soften the edges.

Storage and Reheating

Fridge:
Leftovers (if you have any!) will keep in the fridge for 3–4 days. Store the steak and salad separately to avoid sogginess.

Freezer:
You can freeze the cooked steak, but it’s never quite the same. Best eaten fresh.

Reheat:
Skillet with a splash of oil over medium heat is your best bet. Or low oven for 10 mins. Avoid the microwave if you want to keep it tender.

Frequently Asked Questions

Can I use another cut of steak?
Sure! Sirloin or strip steak works well too. Just avoid anything too lean — you want fat for flavour.

Do I have to use arugula?
Nope. Spinach or baby kale works too. Just something peppery or leafy.

Can I marinate the steak first?
You can, but it’s not necessary. The balsamic drizzle adds plenty of flavour at the end.

What’s a good wine pairing?
Something bold — a Chianti or a Rioja if you’re feeling swish. Or whatever’s open, let’s be honest.

Nutrition Facts (Per Serving)

• Calories: 400
• Fat: 40g
• Saturated Fat: 12g
• Carbs: 8g
• Sugars: 4g
• Protein: 34g
• Sodium: 180mg
• Fibre: 2g