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Cooking + Entertaining

Minced beef: the recipe to make it soft and juicy

Minced beef: the recipe to make it soft and juicy


Extra virgin olive oil

The cut of beef it’s a second simple and very tasty, but must be prepared in the right way to be truly impeccable. There are two basic elements to obtain a soft and juicy dish: the cut of the meat, which must be of excellent quality, and its cooking. In the first case, you will need the help of a trusted butcher, while, as far as cooking is concerned, you will have to watch the heat of the grill: you can cook it rare or medium, the important thing is it has a golden-colored outer rind and a pink heart.

The meat will then be cut into slices a few millimeters thick, covered with its own baking base then served with a salad of arugula and cherry tomatoes or with the accompaniment of your choice.

Find out how to make a tender and tasty piece of beef at home, without going to a restaurant, by following the procedure and advice step by step.

Which cut of meat to choose

Take one prime rib or fiorentina, also known as entrecote, if you want to make the perfect Tuscan cut of beef; alternatively, you can buy sirloin. The piece must be whole, rich in muscle and with a good percentage of fat: if you choose a lean piece, in fact, the meat will be dry and stringy, while the real piece of beef should be soft and succulent.

How to prepare a beef steak

Take the sirloin out of the fridge about 30 minutes before cooking so it won’t be too cold when you put it on the grill. Season it with oil, coarse salt and rosemary 1.

Meanwhile, heat the grill pan over medium-high heat and place the sirloin in the center of the plate, grasping it with tongs 2.

Cook for about 2 minutes on each side 3if you prefer rare, or for 3 minutes if you want medium cooking.

When the meat is cooked, remove it from the heat and place it on a cutting board. 4.

Cut it into thin slices starting with the shorter side 5.

Wash the arugula and the cherry tomatoes and dry them well 6.

Arrange the beef tagliata in a serving dish and garnish with arugula and cherry tomatoes 7.

Serve hot 8.

How to serve a beef steak

Once cooked, place the meat on a cutting board and cut it diagonally with a knife with a very sharp blade, making slices half a cm thick, maximum one cm: this is why it is called “tagliata”. Then don’t forget to mark the meat a 45 degrees: it is the only way to cut the muscle and enjoy a very tender cut.

After slicing the meat, season it with a pinch of salt and a turn of the mill, then enjoy it hot, drizzled with its cooking juices; you can accompany it, as you wish, with a outline: in restaurants, it is often served with a salad of arugula and cherry tomatoes, possibly enriched with parmesan cheese and a drizzle of balsamic vinegar.

You can complete it with some truffle flakes, for a very refined version, with baked potatoes or pair it with green peppers. If, on the contrary, you prefer a steak with rosemary only, heat a branch of it with a little extra virgin olive oil, then pour it over the freshly cooked meat.


It is advisable to cook the beef tagliata and enjoy them hot at the time.

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