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Tagliata with Celery and Mushroom Salad

Tagliata with Celery and Mushroom Salad


  • 4-5 ribs celery with lots of leafy tops, cut crosswise into 3-inch pieces, then thinly sliced lengthwise

  • 1 bunch scallions, halved crosswise and sliced lengthwise

  • 5-6 tablespoons extra virgin olive oil (EVOO)

  • 3 large cloves garlic, very thinly sliced

  • 2 sirloin steaks, 1 1/2 inches thick, at room temperature

  • Kosher salt and black pepper

  • 2 tablespoons fresh rosemary, finely chopped

  • 1 1/2 lemons

  • Fine sea salt flakes

  • A generous handful of flat leaf parsley, chopped

  • 4 portobello mushrooms, gills scraped off, mushrooms very thinly sliced

  • Shaved Parmigiano Reggiano cheese or Pecorino cheese


Pre-heat a griddle or cast iron skillet over medium-high heat. Place the celery and scallions in a bowl of ice water. In a small skillet, heat the EVOO, five turns of the pan, over low to medium-low. Add the garlic in a single layer and cook until light golden, 3-5 minutes. Using a fork, transfer the garlic to a paper towel. Pour the EVOO into a small dish and let cool. Pat the steaks dry, brush with the garlic-infused EVOO, then season with kosher salt, pepper and rosemary. Add the steaks to the hot griddle and cook, turning occasionally, to desired doneness, 10 minutes for medium-rare. Sear the edges; transfer to a cutting board and let rest for 5 minutes. Slice the steaks crosswise against the grain. Douse with the juice of half a lemon; sprinkle with sea salt. Drain the celery and scallions. Toss with the parsley, mushrooms, juice of 1 lemon, sea salt, pepper and cheese. Serve the steak with the salad.