When I think about Italian food my mind moves first to pasta and then pizza. I rarely ever think of steak. In Italy though tagliata is a staple; a lightly seasoned steak, grilled to perfection and served thinly sliced. This flavoursome dish centers around the quality meat. I like a nice thick scotch fillet, but it works well with the more economical flank or skirt steak. Purists use only a bit of salt, but I like a bit of pepper and rub a clove of smashed garlic over the surface. Migraine-sufferers should avoid the traditional brushing with rosemary during grilling if they want the dish to be trigger-free. If you feel the steak needs some heavy herb flavour, a bunch of marjoram will add a nice lift. Grill rare to medium, thinly slice and it’s ready for some side dishes.