Beef Tagliata Italian Steak Recipe

I just whipped up this epic steak and arugula salad, and let me tell you, it’s next-level deliciousness! The juicy steak paired with fresh tomatoes, punchy balsamic, and shaved Parmesan—elevates my dinner game and keeps me feeling fancy with minimal effort.

In my opinion, the Italian dish Beef Tagliata is splendid because it balances flavor with simplicity. It stars 1.5 pounds of tender ribeye steak, which serves as the foundation of the dish.

And on the ribeye, cooked to medium-rare perfection, seasonings of olive oil, sea salt, and freshly cracked black pepper reign, allowing the ribeye’s rich flavor to shine. What holds that flavor in place?

Fresh rosemary, with its warm, piney, aromatic presence. Beef Tagliata is served with:1.

balsamic vinegar; 2. vibrant arugula; 3.

sweet cherry tomatoes; and 4. creamy shavings of Parmesan.

Beef Tagliata Italian Steak Recipe Ingredients

• Boneless beef steak: Rich in protein and nutrients, adds hearty flavor.
• Olive oil: Source of healthy fats, enhances flavor and tenderness.
• Sea salt: Enhances natural flavors, used for seasoning.
• Black pepper: Adds subtle spiciness and depth to the dish.
• Fresh rosemary: Aromatic herb, provides fresh, earthy notes.
• Balsamic vinegar: Adds tangy sweetness, balances flavors.
• Arugula leaves: Peppery greens, high in vitamins and antioxidants.
• Cherry tomatoes: Juicy, sweet, add freshness and color.
• Parmesan cheese: Adds savory, salty richness to the dish.

Beef Tagliata Italian Steak Recipe Ingredient Quantities

• 1.5 pounds (700g) boneless beef steak (such as ribeye or sirloin)
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon balsamic vinegar
• 2 cups arugula leaves
• 1/2 cup cherry tomatoes, halved
• Parmesan cheese shavings, for serving
• Lemon wedges, for serving

How to Make this Beef Tagliata Italian Steak Recipe

1. Remove the steak from the refrigerator 30 minutes prior to cooking and allow it to come to room temperature.

2. Heat your grill or pan to the highest setting. Take 1 tablespoon of olive oil and rub it over the surface of the steak. Season the steak all over with sea salt and black pepper.

3. Cook the steak on the grill for 3-4 minutes for each side to achieve medium-rare. If you want a different level of doneness, adjust your time and/or temperature accordingly. A meat thermometer can help you ensure perfect results.

4. After cooking, move the steak to a cutting board, and let it rest covered with foil for 5-10 minutes.

5. As the steak relaxes, mix together the arugula and halved cherry tomatoes in a bowl.

6. Add the final tablespoon of olive oil, along with the balsamic vinegar, to the salad. Then add the chopped rosemary. Toss gently to combine.

7. Take the foil off the steak and cut it into thick slices against the grain.

8. On a large serving platter, arrange the arugula and tomato salad; place the sliced steak over the top.

9. Generously shave Parmesan cheese over the steak and salad.

10. Present the dish without delay, accompanied by lemon wedges that diners may use to drizzle the dish with a hit of fresh lemon juice just before consuming.

Beef Tagliata Italian Steak Recipe Equipment Needed

1. Grill or stovetop pan
2. Brush or small spoon (for olive oil)
3. Tongs
4. Meat thermometer (optional)
5. Cutting board
6. Aluminum foil
7. Mixing bowl
8. Salad tongs or large spoon
9. Knife
10. Large serving platter
11. Cheese grater or shaver

FAQ

• What cut of beef is best for Tagliata?The ribeye or sirloin is recommended for its tenderness and flavor, which makes it perfect for this dish.
• Can I use dried rosemary instead of fresh?Certainly, dried rosemary can be used. Use approximately half the amount, as dried herbs are more concentrated.
• What is the reason for using balsamic vinegar in this recipe?Adding a touch of acidity and sweetness, balsamic vinegar perfectly balances the rich flavors of the steak.
• How should I cook the beef for optimal results?For medium-rare, sear the steak on high heat for 3-4 minutes per side. Adjust timing to match your preferred doneness.
• Can I substitute arugula with another green?You can use spinach or mixed salad greens if you prefer a milder flavor.
• Is there a way to make this recipe dairy-free?Make it dairy-free by simply omitting the Parmesan cheese shavings.
• How should I serve Beef Tagliata?Cut the steak into thin slices and serve them over a mound of arugula, with cherry tomatoes, Parmesan shavings, and a squeezed lemon on top.

Beef Tagliata Italian Steak Recipe Substitutions and Variations

Replace olive oil with avocado oil for an equally tasty and healthy oil. They have similar flavor profiles and provide nearly identical health benefits.
Use kosher salt or Himalayan pink salt in place of sea salt.
Substitute fresh thyme or fresh sage for fresh rosemary for a totally different aromatic experience.
For a sharper tang, use red wine vinegar instead of balsamic vinegar.
Swap arugula leaves for baby spinach or mixed baby greens for a salad that’s as mild as can be.

Pro Tips

1. Marinade Option Consider marinating the steak in a mixture of olive oil, balsamic vinegar, and rosemary for at least an hour before cooking. This can enhance the flavors and tenderize the meat.

2. Resting is Key Ensure the steak rests for a full 10 minutes rather than 5. This allows the juices to distribute evenly, resulting in a juicier and more flavorful steak.

3. Cheese Boost Use a vegetable peeler to make delicate Parmesan cheese shavings. This provides a better texture and visual appeal to the dish.

4. Herb Infusion For an intensified rosemary flavor, infuse the olive oil with rosemary by gently warming a sprig of rosemary in the olive oil before using it for the salad.

5. Zesty Twist Add a sprinkle of lemon zest over the salad before serving for an extra burst of citrusy freshness that complements the steak and arugula.