Dinner Gino D'Acampo

Tagliata: Sliced T-bone steak with courgette ribbons and goat’s cheese

“I believe that if you want to eat the very best steak in the world, you have to go to Florence. Tuscan meat is divine – and the locals know how to cook it to perfection.”
– Gino D’Acampo

Serves 2–3


– 700g T-bone steak
– Olive oil
– 1 garlic bulb, cut in half

For the courgette ribbons:

– 3 courgettes, cut into ribbons using a vegetable peeler
– ½ red chilli, deseeded and finely sliced
– 1 tablespoon white wine vinegar
– 2–3 tablespoons extra virgin olive oil
– 2 garlic cloves, finely sliced
– 20 small fresh mint leaves
– 60g soft and crumbly goat’s cheese


Heat a griddle pan on a high heat. Make two cuts into the fat of the steak then rub the whole thing with a little oil. Transfer the meat to the griddle pan and cook for 2 minutes, then make a quarter turn (on the same side) and cook for a further 2 minutes – this will give you a criss-cross pattern on the steak. Rub each cut half of the garlic with a little oil, then place on the griddle pan. After 4 minutes of cooking, turn the steak over and repeat on the other side, turning the garlic as well.

Meanwhile, put the courgette ribbons in a large bowl and add the chilli, white wine vinegar, extra virgin olive oil and garlic, then tear the mint leaves into the bowl and toss together. Season with pepper and set aside, stirring occasionally.

Once the steak is cooked how you like it, remove it from the pan and leave to rest for at least 5 minutes. Then, using a sharp knife, remove the fillet steak and sirloin steak from the bone and slice the meat on an angle. Season with salt and a little black pepper.

Gently crumble the goat’s cheese into the courgettes, season with salt and carefully mix through. Serve the steak on a rustic board with the garlic, the courgette ribbons and a final drizzle of extra virgin olive oil.

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