Steak Tagliata, or tagliata di manzo, is quite possibly the easiest yet most impressive steak dinner you’ll ever make. This simple Italian steak dish originates from Tuscany, combining charred steak that’s sliced and served with a simple salad of arugula tossed in lemon juice and olive oil, and topped with shaved Parmigiano Reggiano.
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The most impressive easy dinner you will ever make!
Whether you’re cooking to impress dinner guests, a significant other, or your family, steak tagliata is the way to go, especially in the summer when you can get outside and use the grill!
Tuscan dishes, such as Peposo, or Bistecca Fiorentina (this recipe will be in our cookbook later this year!), are known for minimal ingredients and maximum flavor, and steak tagliata is a shining example.
While you can certainly fancy this dish up by adding some grilled vegetables on the side and adding cherry tomatoes and balsamic glaze to the arugula salad, I prefer to serve it as pictured above. Some things really are better when kept simple.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Beef. You can use any cut of beef for steak tagliata, such as as flank, hanger, skirt, NY strip or porterhouse. I used a thick-cut ribeye because that’s my personal favorite. Use what you like, and what suits your budget.
- Arugula. This peppery green is the perfect simple (and traditional) side to tagliata di manzo.
- Lemon juice and olive oil. This is all that’s needed to dress the arugula. When I said this dish was simple, I wasn’t lying.
- Parmigiano Reggiano. I love to top the arugula with shaved Parmigiano Reggiano. The nutty flavor of the cheese greatly complements the peppery arugula.
See the recipe card for full information on ingredients and quantities.
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How to make steak tagliata
Each number corresponds to the numbered written steps below.
- Sprinkle the steak with kosher salt on all sides, place on a wire rack-lined baking sheet and place in the fridge, uncovered, for at least 4 hours but preferably overnight.
- Remove the steak from the fridge 1 hour before grilling, heat a grill to 450-500°F, and sear on all sides flipping every minute or so.
- Continue flipping the steak every minute until it’s well charred.
- Move the steak to a cool spot away from the coals.
- Cover and continue to cook the steak until it reaches an internal temp of 120°F for rare.
- Remove the steak from the grill, cover it with tented foil and allow it to rest for 10-15 minutes, then slice and serve with the lemon and olive oil dressed arugula. Top with shaved Parmigiano Reggiano. Enjoy!
Top tips
- Salting the steak. For best results, allow the steak to sit, salted, in the fridge overnight.
- Create a cool spot. Whenever grilling, it’s important to create a cool spot where you can place your meat away from the coals for indirect cooking and in case of flare ups. This is particulary important when using a thick steak, as I did, since the crust will burn if you continue to cook it the whole time over the hot coals. For thinner cuts like skirt steak, searing the whole time will be fine, since the steak will take far less total time to cook.
- No grill? No problem. You can make steak tagliata inside by searing in a cast iron pan and finishing in a 350°F oven until the desired temperature is reached.
More recipes you’ll love
If you’re looking for more amazing ways to prepare steak, give these recipes a try!
- Steak au poivre
- Garlic butter steak bites
- Marinated London broil
- Steak Diane
- The best steak sandwich
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Steak Tagliata
Ingredients
- 1 2.5" thick ribeye steak about 2 1/2 pounds (1135g), see notes below
- 1 tablespoon (10g) Diamond Crystal Kosher salt
- 1/2 pound (226g) baby arugula
- 3 tablespoons (45ml) extra virgin olive oil
- flaky sea salt for finishing
- 1/2 cup (35g) shaved Parmigiano Reggiano
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Instructions
Salt overnight
- Sprinkle the steak on all sides with the kosher salt and place it on a wire rack lined baking sheet. Place the steak in the fridge, uncovered, for at least 4 hours but preferably overnight.
Cooking the steak
- Take the steak out of the fridge at least 1 hour prior to cooking.
- Heat a grill to 450-500°F.
- Once the grill is hot, sear on all sides, flipping every 1-minute until the temperature reaches 120°F for rare or until your desired doneness is achieved. Remove the steak from the grill an tent with foil for at least 10 minutes before slicing.
Prepare the salad
- Dress the baby arugula with a squeeze of lemon juice and extra virgin olive oil. Serve the salad on a large platter with lemon wedges and the sliced steak. Sprinkle the shaved Parmigiano on to the salad and sprinkle the steak with flaky sea salt. If you like, drizzle a touch of balsamic glaze onto the steak or serve at the table. Enjoy!
Notes
- Beef. Any cut of steak can be used for this simple recipe. Flank, hanger, and skirt are great for a quick cook or a thicker ribeye, NY strip, or porterhouse works well too.
- Salting. It is recommended to salt the steak overnight to achieve and evenly salted juicier steak. If you forgot, simply remove the steak from the fridge and salt at least 1 hour before cooking. Salting ratio should be roughly 1% of the steak’s weight. So a steak that weighs 3 pounds (1360g) would need about 13g of salt or approximately 1.3 tablespoons of kosher salt or about 2 teaspoons of fine sea salt.
- Outdoor grilling technique. A hot grill (450-500°F) works best to get a great sear while keeping it rare to medium-rare on the inside. For thicker cuts (I used a very thick ribeye), sear the steak flipping at 1 minute intervals for about 8-10 minutes, while also searing the sides, then move it to a cool spot of the grill and cover until the internal temp reaches 120°F for rare. For thinner steaks simply grill the whole time until the desired internal temp is achieved.
- Indoor cooking. Heat a large cast iron or stainless steel pan to medium-high heat and add a few tablespoons of neutral oil. Once smoking, add the steak and cook for 1 minute per side, flipping until desired char is achieved. Place the pan with the steak into a 350°F and remove once the internal temp reaches 120°F or your desired doneness.
- Serve with. Though I think a simple arugula salad with shaved parmesan and lemons is best you can fancy this dish up with grilled veggies, cherry tomatoes, and a drizzle of balsamic glaze if you like.
- Leftovers. The steak can be saved for up to 3 days and is best pan fried in butter to warm it up. It will no longer be rare, but it will still be deliciouse.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Very easy recipe. Keep them coming.
Enjoy you’re whole family intertwined with each recipe.
We’re so happy to hear that, Patricia!