Sliced Grilled Beef (Tagliata di Manzo)
Tagliata di manzo Say it: tah-LYAH-tah dee MAHN-zoh
Tagliata di manzo is a simple Italian beef dish of a thick, well-seared steak that is rested, thinly sliced, and served warm over peppery arugula with shavings of Parmigiano Reggiano. Popular throughout Italy as a second course, it is especially loved in Tuscany, where good beef and olive oil shine. The steak is juicy and deeply browned on the outside, the arugula adds a fresh, bitter bite, and the cheese brings savory richness.
Sliced Grilled Beef (Tagliata di Manzo)
Tagliata di manzo
Pronounced tah-LYAH-tah dee MAHN-zoh
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the steak
For the salad
Method
Remove the steak from the refrigerator 30–40 minutes before cooking and pat it completely dry with paper towels. Season both sides with the fine sea salt and black pepper.
Heat a cast-iron skillet or grill pan over high heat until very hot. Rub or brush the steak with the 1 tablespoon olive oil.
Place the steak in the pan and cook without moving for 3–4 minutes, until a deep brown crust forms. Flip and cook for another 3–4 minutes for medium-rare (125°F/52°C), or 5–6 minutes per side for medium (135°F/57°C).
Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes so the juices redistribute.
Meanwhile, in a large bowl, toss the arugula with the 2 tablespoons olive oil, lemon juice, 1/4 teaspoon black pepper, and a pinch of flaky sea salt.
Slice the rested steak thinly against the grain, capturing any juices from the board.
Arrange the dressed arugula on a platter, top with the sliced steak, scatter the Parmigiano shavings over, and drizzle with the accumulated meat juices. Finish with a little more flaky sea salt.
Regional variant: Tagliata al Balsamico
Replace the lemon juice in the salad with a drizzle of aged balsamic vinegar or a quick balsamic reduction. Toss the arugula with only olive oil, salt, and pepper, arrange the sliced steak, then drizzle the balsamic over the meat before adding the Parmigiano.
Cook's notes
- For the cleanest slices, rest the steak fully and use a sharp knife; slicing against the grain shortens muscle fibers and keeps the meat tender.
- A cast-iron pan gives the best crust—avoid moving the steak while it sears so it browns rather than steams.
- If you prefer no pink center, cook until the instant-read thermometer reads 145°F (63°C).
Serve with
Crusty bread or roasted potatoes, plus a medium-bodied red wine such as Chianti Classico.
Make ahead and storage
Best served immediately after slicing; leftovers can be refrigerated for up to 1 day and served cool over salad.
