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Carlos' recipe - Short rib tagliata with warm earthy dressing

Short rib tagliata with warm earthy dressing

Ingredients (serves 4)

  • 600 grs boneless Waygu short rib (preferable grade 7 or above) in 150 grs pieces
  • 100 grs chopped Kalamata olives
  • 2 table spoons of crusted pistachio  
  • 1 tea spoon of mince garlic
  • ½ lemon (juice and zest)
  • 1 tea spoon of mixed herbs in olive oil
  • “Maldon” or any salt crystals
  • Olive oil

For the mixed herbs in olive oil (herbs variety is a guideline, use whichever you most like)

  • Bunch of rosemary
  • Bunch of thyme
  • Bunch of celery leaves
  • Bunch of parsley
  • Bunch of basil
  • Olive oil

Smash all the herbs using a mortar with a pinch of salt till get a puree. Pour olive oil while removing until emulsified. Reserve on a hermetic jar in the fridge.

This mix can be used for any meat marination or added to any preparation to enhance flavors.


Preheat the oven to minimum temperature (hot holding), taking care doesn’t goes above 70 degrees.

Preheat a nonstick pan or grill on a maximum fire.

Grill the short rib for one minute and a half each side (Medium rare) place on a baking plate and introduce it in the oven for 6 to 7 minutes while you prepare the warm dressing.

Stir fry the Kalamata olives and pistachio with a dash of olive oil for a minute. Add the minced garlic, mixed herbs and stir for 30 second paying attention to do not burn the garlic. Remove from fire, squeeze half lemon and mix with a spoon. Taste and correct salt if necessary.

Transfer the steaks to a chopping board and allow it to rest for a minute and slice.

Place each sliced steak on a warm plate. Add the solid items of warm dressing on a side of the meat and top it with the oil, season only the meat with Maldon or crystals salt and sprinkle the lemon zest all over the dish.  


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