Tagliata di Manzo
Italian Grilled & Sliced Beef with Arugula & Parmesan
Crave-worthy and impressive, this super easy Tagliata di Manzo recipe is sure to WOW your crowd and become an absolute favorite!
If you’re looking for an super easy yet impressive Italian dish, you’ll absolutely love Tagliata di Manzo! This classic Italian steak recipe, also called Beef Tagliata, is exactly what you need. Perfectly tender and bursting with flavor, this seared sirloin is sliced and served with a fresh arugula-zucchini salad, then topped with finely grated Parmesan for a true Tuscan meal. Delizioso!
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If you’re looking for an super easy yet impressive Italian dish, you’ll absolutely love Tagliata di Manzo! This classic Italian steak recipe, also called Beef Tagliata, is exactly what you need. Perfectly tender and bursting with flavor, this seared sirloin is sliced and served with a fresh arugula-zucchini salad, then topped with finely grated Parmesan for a true Tuscan meal. Delizioso!
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Why We Love It!
- Easy: Tagliata di Manzo has everything you want in a steak dish: it's not only very flavorful and juicy, but also ridiculously easy to make.
- Simple: In addition, it's prepared with just a handful of fresh ingredients and delivers Big Flavors without any fuss.
- Impressive: Beef Tagliata looks and tastes like a restaurant-quality dish... Therefore, it's perfect for entertaining!
- Versatile: It's incredibly versatile and pairs wonderfully with a variety of sides, so check our Serving tips & Pairings below.
- Authentic: Tagliata di Manzo captures the essence of Italian cooking!
What Is Tagliata Di Manzo?
Tagliata Di Manzo, also known as Beef Tagliata, is an Italian dish that translates to 'sliced beef' due to its preparation method. It is typically made with a thick-cut sirloin or ribeye steak that is seared to perfection. Then it is sliced and served over a bed of arugula. In our Tagliata Di Manzo recipe, we add thin zucchini ribbons to the salad, and while purists season tagliata with just salt, we prefer to enhance it with freshly ground coarse black pepper and a hint of garlic. The steak is traditionally dressed with a simple yet flavorful mix of extra virgin olive oil, balsamic vinegar and lemon juice, and then garnished with Parmesan cheese.
Tagliata Di Manzo is all about letting the quality of the ingredients shine through!
Ingredients
Tagliata Di Manzo
left to right top to bottom - check 'Recipe' below for adjustable quantity info
- Black Pepper: Use fresh coarsely ground black pepper.
- Kosher Salt: Flaky or sea salt adds a crunchy texture and looks great.
- Beef Cut: Top sirloin is our preference cut for Beef Tagliata because it’s flavorful, tender and delivers that melt-in-your-mouth experience.
- Zucchini: One fresh and firm zucchini as it gives the salad more panache and crunch.
- Lemon: Lemon juice helps to cut through the richness of the meat and parmesan cheese.
- Olive Oil: We use a fruity extra virgin olive oil but you can use any quality olive oil you have at hand.
- Balsamic Vinegar: This dark and fruity vinegar goes so well with olive oil and lemon juice.
- Parmesan Cheese: The nutty flavor of the parmesan, combined with arugula is a match made in heaven.
- Garlic: We use one fresh clove.
- Arugula: This leafy green or 'rocket', is an Italian favorite, and brings a fresh and peppery kick to the dish.
How To Make Tagliata Di Manzo
Prepare The Steak
First of all, remove the steak from the refrigerator and let it come to room temperature, at least one hour before cooking. Rub the meat with one tablespoon of olive oil, then season both sides with flaky salt and black pepper.
Slice
Meanwhile, wash and dry the arugula and zucchini. For the zucchini ribbons, use a vegetable peeler to create long, thin shavings. Simply hold the vegetable firmly at one end and run the peeler lengthwise down the zucchini. Start at the top and peal in one smooth motion, applying even pressure to create thin, ribbon-like slices. Continue rotating the zucchini as you go until you reach the seeds at the core.
Place the zucchini slices and arugula in large bowl.
Mix & Grate
For the vinaigrette, in a small bowl, combine three tablespoons of olive oil, balsamic vinegar, lemon juice, sea salt and a pinch of black pepper. Whisk everything together and pour the vinaigrette over the zucchini slices and arugula.
Grate the parmesan cheese over the salad.
Heat & Oil
Heat a cast iron skillet over high heat until smoking hot. Peal the garlic clove and put the clove in a small cup with one tablespoon of olive oil. Use a pair of tweezers or a fork to secure the garlic clove. Run the clove over the hot skillet back and forth a few times without burning it. Now the skillet should be scented with garlic. Return the garlic to the leftover oil.
Sear
Sear the steak for 4-5 minutes on each side for medium-rare. Adjust the time for preferred doneness.
Slice!
Remove the steak and let it rest on a cutting board for 5 minutes to retain its juices. Slice the steak against the grain, in medium thin slices. Drizzle the leftover garlic scented olive oil over the slices.
Serve Tagliata di Manzo with the salad immediately!
Serving Tips & Pairings
- Salad: Traditionally, the salad is served on a platter with the meat on top. We prefer to keep the salad fresh and crisp by serving it on the side - or even on top of the Tagliata Di Manzo!
- Sides: We love it with roasted potatoes, a simple tomato basil salad, or Casareccia for a super Italian meal.
- Dips: Dip the meat in Bärlauch Pesto for an extra garlicky & herby touch or in Sauce Algérienne for a more sweet tangy and slightly spicy flavor. Both are perfect with the grilled sliced beef.
- Bread: Serve this classic with crusty Italian bread to soak up the delicious juices and vinaigrette.
- Drinks:
- Try sweet and tangy ginger beer for an unexpectedly great non-alcoholic pairing.
- Any good Chianti, Barollo or Tuscan wine pairs excellently with this Italian classic.
Substitutions & Variations
- Different cuts: While top sirloin is our favourite cut, you can also use ribeye, New York strip loin or rump steak instead. Or try 'filetto di manzo' - beef tenderloin - for an exceptionally tender result.
- Cheese: Substitute parmesan with Pecorino Romano or any of your favorite hard cheeses for a different flavor.
- Herbs: Add Mediterranean herbs like rosemary, thyme and oregano for a delicious twist on this dish.
- Mixed Greens: Swap arugula for mixed greens or spinach for a milder flavor.
- Fish: Try swapping the meat for a thick tuna steak - it's incredibly delicious! Just cut the cooking time in half so the tuna stays perfectly tender and doesn’t get overcooked.
FAQs
Certainly, grilling the steak adds a lovely smoky flavor to the dish. Just be sure to get those beautiful grill marks.
You can store any leftover meat in an airtight container for up to three days. Reheat gently to avoid overcooking. You can use leftover cold meat for a great and fresh lunch salad.
Recipe
Tagliata Di Manzo
Ingredients
- 2 tsp black pepper - freshly ground
- 1,5 tbsp kosher salt
- 700 g sirloin steak - about 1 1/2" tick - 4cm
- 1 piece zucchini
- 1 tbsp lemon juice - fresh
- 5 tsp olive oil - extra virgin
- 1 tbsp Balsamic vinegar
- 50 g Parmesan cheese
- 1 clove garlic
- 80 g arugula
Instructions
- First of all, remove the steak from the refrigerator and let it come to room temperature, at least one hour before cooking. Rub the meat with one tablespoon of olive oil, then season both sides with flaky salt and black pepper.
- Meanwhile, wash and dry the arugula and zucchini. For the zucchini ribbons, use a vegetable peeler to create long, thin shavings. Simply hold the vegetable firmly at one end and run the peeler lengthwise down the zucchini. Start at the top and peal in one smooth motion, applying even pressure to create thin, ribbon-like slices. Continue rotating the zucchini as you go until you reach the seeds at the core.
- Place the zucchini slices and arugula in large bowl.
- For the vinaigrette, in a small bowl, combine three tablespoons of olive oil, balsamic vinegar, lemon juice, sea salt and a pinch of black pepper. Whisk everything together and pour the vinaigrette over the zucchini slices and arugula.Grate the parmesan cheese over the salad.
- Heat a cast iron skillet over high heat until smoking hot. Peal the garlic clove and put the clove in a small cup with one tablespoon of olive oil. Use a pair of tweezers or a fork to secure the garlic clove. Run the clove over the hot skillet back and forth a few times without burning it. Now the skillet should be scented with garlic. Return the garlic to the leftover oil.
- Sear the steak for 4-5 minutes on each side for medium-rare. Adjust the time for preferred doneness.
- Remove the steak and let it rest on a cutting board for 5 minutes to retain its juices. Slice the steak against the grain, in medium thin slices. Drizzle the leftover garlic scented olive oil over the slices.Serve Tagliata di Manzo with the salad immediately!
Notes
- Black Pepper: Use fresh coarsely ground black pepper.
- Kosher Salt: Flaky or sea salt adds a crunchy texture and looks great.
- Beef Cut: Top sirloin is our preference cut for Beef Tagliata because it’s flavorful, tender and delivers that melt-in-your-mouth experience.
- Zucchini: One fresh and firm zucchini as it gives the salad more panache and crunch.
- Lemon: Lemon juice helps to cut through the richness of the meat and parmesan cheese.
- Olive Oil: We use a fruity extra virgin olive oil but you can use any quality olive oil you have at hand.
- Balsamic Vinegar: This dark and fruity vinegar goes so well with olive oil and lemon juice.
- Parmesan Cheese: The nutty flavor of the parmesan, combined with arugula is a match made in heaven.
- Garlic: We use one fresh clove.
- Arugula: This leafy green or 'rocket', is an Italian favorite, and brings a fresh and peppery kick to the dish.
Nutrition
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