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–+ servings
tagliata di manzo with zucchini and arugula salad

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!
Total Time 25 minutes
4

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

Calories: 350.75kcal | Carbohydrates: 4.48g | Protein: 44.11g | Fat: 16.65g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.09g | Monounsaturated Fat: 7.87g | Cholesterol: 115.25mg | Sodium: 2926.87mg | Potassium: 836.92mg | Fiber: 1.09g | Sugar: 2.44g | Vitamin A: 675.99IU | Vitamin C: 13.45mg | Calcium: 245.6mg | Iron: 3.62mg