Nancy Silverton’s Grilled Wagyu Tagliata

Nancy Silverton’s Grilled Wagyu Tagliata

“With all the food we do, no matter how simple it is, the flavours are always layered,” says Nancy Silverton.

Tagliata is an Italian classic: sliced steak with dressed rocket (arugula) and Parmigiano Reggiano layered alongside. “This is a great example of starting with a high quality product - the Wagyu - and complementing it with supporting elements that are similarly high quality,” says Nancy. The Wagyu is marinated in rosemary and balsamic vinegar. “It’s a simple marinade that has a sweet note but not one that drowns out the flavour of the meat.”

Head to our site for the recipe and to learn more about our Australian Wagyu.

https://www.westholme.com/grilled-wag...

Westholme Wagyu could only come from the vast rangelands of northern Australia. We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.

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