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.
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