Tagliata Di Manzo
Experience the rustic elegance of Tagliata di Manzo, a classic Italian dish that celebrates simplicity and bold flavors. This recipe highlights tender ribeye or sirloin steak, seared to perfection with fragrant rosemary and garlic, then sliced thinly to showcase its juicy, medium-rare center. Served over a bed of peppery arugula dressed with lemon and olive oil, this dish is elevated with a drizzle of rich balsamic vinegar and the delicate saltiness of Parmesan shavings. Ready in just 25 minutes, this restaurant-quality steak dish is perfect for a romantic dinner or an upscale weeknight meal. Its fresh ingredients, quick cooking time, and stunning presentation make Tagliata di Manzo a true showstopper on any table.
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Recipe Information
Ingredients
- 500 grams Beef ribeye or sirloin steak
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 2 cloves Garlic cloves
- 1 teaspoon Coarse sea salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Balsamic vinegar
- 100 grams Arugula
- 30 grams Parmesan shavings
- 0.5 unit Lemon
Instructions
Take the steak out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Pat the steak dry with paper towels to remove any excess moisture. Rub the steak with 1 tablespoon of olive oil, sea salt, black pepper, and 1 crushed garlic clove.
Heat a heavy-bottom skillet or grill pan over high heat until it is smoking hot. Add the remaining 2 tablespoons of olive oil, the rosemary sprigs, and the other garlic clove (crushed).
Place the steak in the hot pan and sear for 2-3 minutes on each side for medium-rare (cook longer if you prefer a different doneness). Use tongs to hold the steak on its side and sear the edges for an additional minute.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
While the steak is resting, prepare the arugula by tossing it with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt.
Slice the rested steak thinly against the grain at an angle to create even slices.
Arrange the steak slices on a serving plate. Drizzle with balsamic vinegar and any remaining juices from the cutting board.
Add the dressed arugula beside the steak and garnish with Parmesan shavings.
Serve immediately and enjoy the flavorful simplicity of Tagliata Di Manzo.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 591 mg | 45% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2147 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
