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Tagliata di Manzo, or beef tagliata, is a simple but delicious dish served throughout Italy as a main course.
The dish consists of thinly sliced, grilled beef, typically seasoned with aromatic herbs and spices. The tender slices of beef are served on a bed of fresh arugula, topped with cherry tomatoes and shaved Parmesan Reggiano cheese.
A drizzle of balsamic glaze adds a delightful tangy sweetness that perfectly complements the savory flavors of the beef.
What’s the Best Cut of Beef for Tagliata di Manzo?
For this version, I used a good-sized filet mignon, but any other quality cut of beef will work as well.
Filet (Filet Mignon): This is a highly prized, tender, and lean cut of beef, known for its buttery texture and subtle flavor. It is often regarded as one of the most tender cuts due to its minimal fat content.
New York Strip (or Strip Steak): This cut comes from the short loin of the cow and is recognized for its balance of tenderness and flavor. It has a firmer texture compared to the filet, with moderate marbling that adds to its rich taste.
Rib Eye: Known for its rich, beefy flavor and generous marbling, the rib eye is a well-marbled cut that comes from the rib section of the cow. It is prized for its tenderness, juiciness, and robust, flavorful profile.
Hanger Steak: This cut, also known as butcher’s steak, is taken from the plate section of the cow. It has a pronounced beefy flavor and a coarse texture, and when cooked correctly, it can be quite tender and juicy.
Flank Steak: Flank steak is a flavorful yet lean cut taken from the abdominal muscles of the cow. It has a pronounced grain and is best when marinated and cooked quickly over high heat, such as grilling or broiling, to keep it tender and juicy.
Whichever you choose, thicker cuts are better. It’s much easier to get a good rare or medium rare temperature while still having a nice dark crust on a more sizable cut.
You can definitely cook the steak on the grill, and get fantastic results. I like to use a cast iron skillet, however. With the cast iron, the meat can have full contact with the cooking surface, and form that delicious crust.
The word tagliata comes from the Italian verve tagliare, meaning to cut. The rare to medium-rare steak is served sliced into individual almost bite-sized pieces, nestled in a bed of fresh arugula.
The spicy arugula leaves pair contrast nicely with the juicy and aromatic steak.
Traditionally, Tagliata di Manzo consists of just the three ingredients (beef, arugula, and cheese) – with no sauces to mask any of the flavors. For this reason, it’s important to use as fresh, quality ingredients as possible.
In our version below, I’ve made two additions: a balsamic reduction to be drizzled over the greens, and halved grape tomatoes. The sweetness of the balsamic and acidity from the tomatoes add an extra pop to flavor without overwhelming the star of the show: the steak!
Check out some of our other Italian recipes:
- 1 Tablespoon Olive Oil
- 1 12 oz (340 g) Beef Filet, at least 1 1/2 inches (4 cm) thick
- 1 Bunch Fresh Arugula
- 1/2 Cup (170 ml) Balsamic Vinegar
- 1 Ounce (28 g) Shaved Parmigiano Reggiano cheese
- 6 Cherry or Grape Tomatoes
- Salt to Taste
To make the Balsamic Reduction
- Add the cup of vinegar to a saucepan and bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Once the balsamic has reduced and thickened, remove it from the heat and set aside. Keep in mind that it will thicken more as it cools.
Cooking The Tagliata Beef
- Remove the beef from the refrigerator at least one hour before cooking, to bring it up to room temperature.
- Pat the steak dry on both sides with paper towels, and then salt generously.
- Add olive oil to a cast iron skillet over medium-high heat.
- Once the oil begins to smoke, carefully press the steak into the pan, ensuring as much contact between the pan and the meat. This will result in the best crust.
- After 3-4 minutes, flip the beef and gently press into the pan.
- Cook for another 3-4 minutes, then remove from pan and allow the meat to rest on a plate for at least 10 minutes before cutting it. If you cut the beef to early, the juices will not have had time to redistribute, and will run out of the meat, resulting in a dryer steak.
- While the meat is resting, make a bed of the arugula on a plate.
- Place the shaved parmesan cheese on the arugula, and add halved cherry tomatoes (if using).
- Cut the steak obliquely into even slices, and place on the bed of arugula.
- Drizzle with the balsamic reduction.
Amount Per Serving Calories 665Total Fat 34.7gSaturated Fat 2.7gCholesterol 246mgSodium 317mgCarbohydrates 3gNet Carbohydrates 3g