Tagliata with radicchio from Old World Italian: Recipes and Secrets from Our Travels in Italy (page 238) by Mimi Thorisson

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Notes about this recipe

  • FlowerGold on July 11, 2024

    Very nice. Did take longer to cook (my steak was a little thicker). Pan does need to be very hot. Didn’t make much sauce but was good. The radicchio is very bitter - which I like but the endive suggested by another reviewer would probably be preferred by most people. Tried with some pecorino and was very good.

  • Wende on November 05, 2020

    This super simple way of cooking sirloin steak gets rave reviews every time I serve it. I cook a lot of steaks (grilled, sous vide, cast iron skillet, broiled) and this method was new to me. I made it once with Belgian endive instead of radicchio when I forgot to buy the latter, and I preferred the less bitter taste of the endive.

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