Tagliata di Manzo
Tagliata di Manzo is an Italian dish featuring perfectly grilled steak, thinly sliced and served over fresh arugula with a zesty dressing of lemon and balsamic vinegar. Topped with Parmigiano-Reggiano cheese and fresh herbs, it's a light yet rich dish that's full of flavor and perfect for any occasion.
Ingredients
- 2 ribeye or flank steaks about 1 lb each
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cups fresh arugula
- 1/4 cup shaved Parmigiano-Reggiano cheese
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar
- Fresh herbs such as parsley or basil for garnish
Instructions
- Season the steaks generously with salt and pepper. Let them sit at room temperature for about 30 minutes before cooking.
- Heat a grill or grill pan over high heat. Add olive oil, then place the steaks on the grill. Cook for about 4-5 minutes on each side for medium-rare, adjusting the time based on your preference.
- Once cooked, remove the steaks from the grill and let them rest for 5-10 minutes to allow the juices to redistribute.
- Thinly slice the steaks against the grain. Arrange the sliced meat on a platter over a bed of arugula. Drizzle with lemon juice and balsamic vinegar, and sprinkle with shaved Parmigiano-Reggiano and fresh herbs.
- Serve immediately while warm, and enjoy the fantastic flavors of this Steak Tagliata!
Notes
For a richer flavor, let the steaks marinate in olive oil, garlic, and herbs for 1 hour before grilling. Adjust the doneness of the steak to your liking by cooking for a bit longer for medium or less for rare.