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A bowl of fresh arugula salad topped with grated cheese and slices of medium-rare steak, drizzled with balsamic glaze. A red package is partially visible on the wooden table beside the bowl.

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Italian
Calories: 498
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.
  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.

Nutrition

Calories: 498kcalCarbohydrates: 7gProtein: 10gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gCholesterol: 17mgSodium: 415mgPotassium: 219mgFiber: 1gSugar: 3gVitamin A: 1149IUVitamin C: 16mgCalcium: 373mgIron: 1mg

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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