Tagliata di Manzo

A beautifully seared steak, sliced thin and served over peppery arugula, finished with shards of Parmigiano Reggiano and aged balsamic. Simple ingredients. Big impact.

Why You'll Love Tagliata di Manzo

It's rustic elegance on a plate-charred, juicy beef meets sharp greens and nutty cheese with that sweet, syrupy balsamic to tie it all together. No fluff, just flavor.

Tips and Tricks

• Resting the steak between quick sears helps build crust while cooking gently to medium-rare.
• Basting with rosemary-garlic oil adds subtle aromatics-don't skip it.

Variations

• Swap arugula for mustard greens or watercress for a spicier bite.
• Add a spoonful of salsa verde over the steak for brightness.
• Grill the steak for more smoke and char.

Substitutions

• Use sirloin instead of ribeye for a leaner cut-just reduce sear time slightly.
• Replace parmigiano with pecorino for a sharper, saltier finish.
• If no aged balsamic, reduce regular balsamic on the stovetop until syrupy.

Best served with

• St. Agrestis Phony White Negroni (non-alcoholic aperitivo)
• Crusty sourdough or focaccia
• Roasted fingerling potatoes or grilled vegetables

How to Store Leftovers

• Store sliced steak in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet with olive oil or enjoy cold over salad.

Common Questions

Tagliata di Manzo

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A beautifully seared steak, sliced thin and served over peppery arugula, finished with shards of Parmigiano Reggiano and aged balsamic. Simple ingredients. Big impact.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

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For the steak

• 1 boneless ribeye or NY strip steak 12-14 oz, 1¼-1½ inches thick
• Kosher salt to taste
• 2 tablespoon olive oil
• 1 clove garlic smashed
• 1 sprig fresh rosemary

To serve

• 2 cups arugula
• ¼ cup parmigiano reggiano shaved
• 2 teaspoon aged balsamic vinegar
• 1 tablespoon extra olive oil
• 1 lemon wedge optional

Equipment

• Cast iron skillet
• Sharp slicing knife
• Cooling rack + baking sheet

Method

 

For the steak

1. Let the steak sit at room temperature for 30 minutes before cooking. Pat dry and season generously with kosher salt.
2. Heat 1 tablespoon of olive oil in a cast iron skillet over medium-high heat. Sear the steak for 90 seconds per side, then transfer to a wire rack set over a baking sheet. Let rest for 3 minutes. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
3. Repeat the sear-rest cycle 1-2 more times until internal temp reaches 115°F. For the final sear, add smashed garlic and rosemary to the pan and baste the steak with the infused oil. Remove once the internal temp reaches 125°F.

To assemble

1. Rest steak for 10 minutes on a cutting board, then slice thinly against the grain (¼-inch slices).
2. Spread arugula on a platter, fan steak slices over top, drizzle with extra olive oil and aged balsamic, and scatter with shaved Parmigiano. Finish with lemon juice if using.

Notes

Storage: slice and serve right away, thin-sliced steak dries out fast once it's off the heat. If you need a head start, sear and rest the whole steak, hold it in the fridge, then slice and dress with the arugula, olive oil, balsamic, and Parmigiano just before serving.

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