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
Can I make this ahead of time?
You can prep and sear the steak in advance-just slice and assemble before serving.
What's the best steak cut for this?
Ribeye or NY strip work best for tenderness and flavor. Avoid overly lean cuts like eye round.

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.




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