Italian Meat Recipes

“TAGLIATA”: Sliced Italian Steak

Simple and delicious, tagliata is one of Italy’s most popular steak dishes.

Unlike Bistecca alla Fiorentina, a thick slab T-bone steak served blood rare, tagliata is a boneless piece of grilled beef, served in slices.

In fact, tagliata gets its name from the Italian verb tagliare, meaning “to cut.”

To make beef tagliata, all you need a high-quality cut of beef and a few simple seasonings.

We suggest a New York strip, bohemian, hanger, or flank steak.

One of the most popular ways to serve it is alongside peppery arugula salad with thinly shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil and balsamic vinegar.




  • 12 oz New York strip, Bohemian, hanger, or flank steak, divided into two cuts
  • Kosher salt, q.b. (as needed)
  • 3 cups baby arugula
  • 1 1/2 tbsp extra virgin olive oil 
  • 1/2 fresh lemon
  • 6 tbsp Parmigiano Reggiano DOP, thinly shaved
  • 1/2 tbsp Balsamic vinegar 
  • A pinch of salt



Season steak with kosher salt. Heat grill and cook on high heat.

Cook until medium rare, or desired cooking temperature.

Set aside on a cutting board and let it rest for about 5 minutes. (You can also sear in a pan if you prefer.)

Meanwhile, dress the arugula with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.

Top arugula with shaved Parmigiano Reggiano cheese.

Slice steak and finish with a pinch of salt, about 1 or 2 flakes per slice.

Divide arugula and steak between two plates.

Garnish with a final drizzle of extra virgin olive oil and balsamic vinegar.




Source Eataly




Join my Page and Discover the Italy:


Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply