Charred Flank Steak Tagliata

Name: Charred Flank Steak Tagliata
Yield: Approximately 4 to 6 portions from 1 kg raw flank steak, depending on service size
Ingredients: 1 kg Flank steak; as needed Olive oil; to taste Fine salt; to taste Cracked black pepper; 2 cloves Garlic; of 1 lemon Lemon zest; juice of 1 lemon Lemon juice; 4 tbsp Olive oil; finely chopped, to taste Fresh parsley; a pinch Chilli flakes; as needed Roasted red peppers; as needed Rocket leaves; shaved, as needed Parmesan

Tagliata di Manzo

Hard-charred flank steak, lemon-parsley dressing, roasted peppers, rocket and Parmesan.

Thinly sliced charred flank steak tagliata with peppers, rocket and Parmesan.

A direct, high-heat steak plate built around thin slices cut across the grain. The lemon dressing, bitter rocket and sweet roasted pepper keep the beef lively, while Parmesan adds a salty finish without turning the dish heavy.

Approximately 4 to 6 portions from 1 kg raw flank steak, depending on service size

Cook this

Ingredients

Steak

Flank steak1 kg
Olive oilas needed
Fine saltto taste
Cracked black pepperto taste
Garlic2 cloves
Lemon zestof 1 lemon

Lemon and parsley dressing

Lemon juicejuice of 1 lemon
Olive oil4 tbsp
Fresh parsleyfinely chopped, to taste
Chilli flakesa pinch

To plate

Roasted red peppersas needed
Rocket leavesas needed
Parmesanshaved, as needed

Method

Bring the steak close to room temperature. Lightly coat it with olive oil, rub with the bruised garlic, and season assertively with salt and cracked black pepper.
Heat a heavy pan or grill until very hot. Sear the flank for 3 to 4 minutes per side, adjusting for thickness and the doneness you want.
Rest the steak for 10 minutes.
Whisk the lemon juice with the olive oil, parsley and chilli flakes.
Slice the steak very thinly across the grain.

Chef’s notes

The source included nutrition-style reasons for the combination. They are removed here; the recipe keeps the culinary reason instead: acid, bitterness, sweetness and salty Parmesan balance the charred beef.
The source gives no service yield. Four to six portions is a DUKAI editorial service estimate from the 1 kg raw steak and should be confirmed against the portion size you actually want to serve.

The finish

Arrange the slices with a slight overlap.
Add roasted red peppers, bitter rocket and Parmesan shavings.
Drizzle with the lemon-parsley dressing and finish with the lemon zest.

Keeping

Cook and slice as close to service as possible. Keep the dressing separate until plating.

Allergens and diet

Milk.

Last refined · September 2026