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Tagliata di Manzo: Italian Steak with Arugula and Parmesan Recipe

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4.2 from 51 reviews

Tagliata di Manzo is a classic Italian steak dish featuring perfectly grilled top sirloin steaks sliced and served over a fresh lemony arugula salad, topped with shaved Parmesan cheese. This simple yet elegant recipe highlights bold flavors and textures, making it an ideal dinner for steak lovers seeking a sophisticated but straightforward meal.

  • Total Time: 43 minutes
  • Yield: 4 servings

Ingredients

Steak

  • 2 top sirloin steaks (about 12-16 ounces each)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sea salt

Arugula Salad

  • 3 ounces arugula (about 3 cups)
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon flaky salt or finishing salt, divided

Toppings

  • 2 ounces Parmesan cheese, shaved (about 1/2 cup)

Instructions

  1. Prep the Steaks. Allow the sirloin steaks to come to room temperature for about 30 minutes before cooking; this helps them cook evenly. Meanwhile, preheat an outdoor grill to 500°F (260°C) for a searing hot surface.
  2. Season the Steaks. Brush all sides of the steaks generously with 2 tablespoons of extra virgin olive oil using a basting brush or your fingers. Sprinkle the 1 tablespoon of sea salt evenly over both sides, pressing lightly so the seasoning adheres well.
  3. Grill the Steaks. Place the steaks directly over the hot flame or heat source, cover the grill, and cook until a dark char develops on one side—about 3 to 4 minutes. Flip the steaks over, cover again, and grill for another 3 to 4 minutes, or until the internal temperature reaches 140°F (60°C) for medium doneness. Adjust time if different doneness is preferred.
  4. Rest the Meat. Transfer the cooked steaks to a cutting board, loosely tent them with foil, and let them rest for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring a juicy steak.
  5. Prepare the Arugula Salad. While the steaks rest, combine the arugula, 2 teaspoons of extra virgin olive oil, 2 teaspoons of freshly squeezed lemon juice, and ½ teaspoon of flaky salt in a bowl. Toss well to coat, then transfer the salad to a serving platter or serve directly from the bowl.
  6. Slice and Serve. Cut the rested steaks into ½-inch thick slices against the grain. Arrange the slices over the dressed arugula, sprinkle the remaining ½ teaspoon of flaky salt evenly across the top, and garnish with the shaved Parmesan cheese. Serve immediately while warm.

Notes

  • Letting the steak rest before slicing is crucial to retain moisture and flavor.
  • For different doneness, aim for internal temperatures: rare 125°F, medium-rare 135°F, medium 140°F, medium-well 150°F.
  • If an outdoor grill isn’t available, a stovetop grill pan or cast-iron skillet can be used as alternatives for grilling the steak.
  • Use flaky or finishing salt on top for extra texture and flavor contrast.
  • Author: ELLA
  • Prep Time: 35 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Italian

Find it online: https://ellarecipe.com/tagliata-di-manzo-italian-steak-with-arugula-and-parmesan-recipe/