Tagliata di Manzo is a traditional Italian dish where New York strip steak is grilled to perfection and served over baby arugula with Parmigiano Reggiano and a touch of good balsamic vinegar. This dish brings together rich beef flavors with fresh, peppery greens for a simple yet elegant Italian meal. Let's get cooking!
What is Tagliata di Manzo?
Tagliata di Manzo is an Italian term that translates to “sliced beef” and refers to a dish made with a well-marbled cut of steak, traditionally a New York strip steak, cooked to perfection and served over a bed of fresh greens.
Also try my Grilled Ribeye Steak, Cast Iron Flank Steak and Grilled New York Steaks. This pairs well with. Gnocchi alla Sorrentina.
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🌟 Why You'll Love this Recipe
- Perfectly Grilled Steak: The New York strip steak is grilled to juicy perfection with a flavorful crust and a tender, juicy interior.
- Fresh and Flavorful Salad: The baby arugula salad with lemon juice and extra virgin olive oil provides a fresh, peppery contrast to the rich steak.
- Simple Yet Elegant Dish: This recipe is a simple dish with Italian recipes roots that combines high-quality ingredients to create a delicious and elegant meal that impresses with minimal effort.
🥘 Ingredients
- New York Strip Steak: Choose a well-marbled cut for the best flavor and texture. Substitute with top sirloin, ribeye, or filet mignon for different textures and flavors.
- Kosher Salt: Season generously for the best flavor. You can substitute with sea salt or table salt, but adjust the amount as table salt is finer and more concentrated.
- Olive Oil: Use high-quality extra virgin olive oil for the best taste. Substitute with a neutral oil like canola oil or grapeseed oil if needed.
- Baby Arugula: Fresh baby arugula is preferred for its peppery flavor. Substitute with baby spinach, mixed greens, or baby kale for different textures and flavors.
- Lemon Juice: Freshly squeezed lemon juice adds acidity. Substitute with lemon zest, white wine vinegar, or apple cider vinegar if lemon juice is unavailable.
- Parmigiano Reggiano: Use fresh Parmesan shavings for the best flavor. Substitute with Pecorino Romano, Grana Padano, or Manchego for different cheese flavors.
- Flake Salt: Use to finish the dish with a touch of crunchy saltiness. Substitute with sea salt or kosher salt if flake salt is not available.
- Balsamic Vinegar: Adds a sweet and tangy finish. Substitute with red wine vinegar or sherry vinegar for a different acidity.
See recipe card for quantities.
🔪 Instructions
Step 1: Let the steaks sit at room temperature for 30 minutes before grilling. Preheat your outdoor grill to 500°F (260°C).
Step 2: Brush the steaks with olive oil and season both sides with sea salt and black pepper. Place the steaks on the grill. The cooking time is 3-4 minutes on each side, or until they reach an internal temperature of 140°F (60°C) for medium-rare.
Step 3: Transfer the steaks to a cutting board, tent with aluminum foil, and let them rest for 5-10 minutes. Meanwhile, toss baby arugula with lemon juice, extra virgin olive oil, and flaky salt in a large bowl.
Step 4: Slice the steak into ½-inch thick pieces and arrange on top of the arugula salad on a serving platter. Top with shaved Parmigiano Reggiano and a drizzle of balsamic vinegar. Serve immediately.
👩🏼🍳 Chef's Tip
- Use High-Quality Olive Oil: Drizzle a generous amount of high-quality extra virgin olive oil over the steak before grilling to enhance the flavor and achieve a better sear.
📖 Substitutions & Variations
Substitute the Steak Cut: Replace New York strip steak with top sirloin, ribeye, or filet mignon for a different flavor or texture. Top sirloin is leaner, ribeye is more marbled, and filet mignon is very tender.
Change the Greens for the Salad: Swap baby arugula for baby spinach, mixed greens, or baby kale to vary the flavor and texture. Baby spinach is milder, mixed greens offer a variety of tastes, and baby kale adds a touch of bitterness. You can also try adding cherry tomatoes on the salad.
Try Different Cheese Toppings: Substitute Parmigiano Reggiano with Pecorino Romano, Grana Padano, or Manchego for a different cheese flavor. Pecorino Romano is sharper, Grana Padano is milder, and Manchego adds a unique tang.
🍴 Equipment
- Outdoor Grill
- Meat Thermometer
- Basting Brush or Pastry Brush
- Cutting board
- Sharp knife
- Large mixing bowl
- Serving Platter
- Tongs
- Small Bowl or Measuring Spoon
- Foil
- Salad Tongs or Spoon
- Grill Brush (optional)
💭 Recipe FAQs
The best cut of steak for Tagliata di Manzo is top sirloin or rump steak, also known as strip loin or sirloin steaks (New York Steak.) These cuts are ideal for this simple dish because they are flavorful and tender, making them perfect for a quick grilling session. If you prefer a more premium option, you could also use beef tenderloin for a slightly more luxurious version of the recipe. The key is to choose a good steak with a nice amount of marbling to ensure a juicy and flavorful result.
To achieve the perfect doneness for Tagliata di Manzo, aim for an internal temperature of 140°F (60°C) for medium-rare steak. Use a meat thermometer to check the internal temperature. Grill the steaks for 3-4 minutes on the first side and another 3-4 minutes on the second side. After grilling, let the steak rest under aluminum foil for 5-10 minutes before slicing. This rest period helps the juices redistribute for a tender, flavorful steak.
Arugula salad is best prepared fresh, as it can wilt quickly. However, you can prepare the salad ingredients up to 1 day in advance. Store the baby arugula in an airtight container and keep the lemon juice, extra virgin olive oil, and black pepper separate until you're ready to serve. Mix the dressing into the arugula just before serving to maintain the peppery arugula texture and freshness.
🥣 Storage & Reheating
Refrigeration: Store any leftover steak in an airtight container or wrap it tightly in plastic wrap. Keep in the refrigerator for up to 3 days. Store the leftover arugula salad separately in an airtight container for up to 1 day.
Reheating: Preheat your oven to 275°F (135°C). Place the steak on a wire rack over a baking sheet and heat for 10-15 minutes, or until warmed through. Alternatively, heat a little oil in a skillet over medium-high heat and cook the steak for 1-2 minutes on each side. Don't heat the arugula salad; prepare a fresh batch if needed.
Freezing: Wrap any leftover steak tightly in plastic wrap, then cover with aluminum foil or place in a freezer-safe container. Freeze for up to 2-3 months. To use, thaw the steak in the refrigerator overnight before reheating.
👩🏼🍳 Top Tips
Let the Steak Reach Room Temperature: Allow the steak to sit at room temperature for about 30 minutes before grilling to ensure even cooking and achieve a perfectly seared crust.
Preheat the Grill to the Right Temperature: Make sure your outdoor grill is preheated to 500°F (260°C) for a few minutes before adding the steak to get that ideal charred crust and juicy interior.
Rest the Steak After Grilling: After grilling, let the steak rest for 5-10 minutes under aluminum foil to allow the juices to redistribute for a more tender and flavorful steak.
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🥗 Pairing Recommendations
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📋 Recipe
Tagliata di Manzo
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Equipment
- Outdoor Grill
- Meat Thermometer
- Basting Brush or Pastry Brush
- Cutting board
- Sharp knife
- Large mixing bowl
- Serving Platter
- Tongs
- Small Bowl or Measuring Spoon
- Foil
- Salad Tongs or Spoon
- Grill Brush (optional)
Ingredients
- 2 12 ounce New York strip steaks (sirloin steaks)
- 2 teaspoons kosher salt divided
- 1 tablespoon olive oil plus more as needed
- Flake salt to finish
- ½ 5 ounce baby arugula or mixed greens
- 2 teaspoons lemon juice freshly squeezed
- 1 tablespoon extra virgin olive oil
- ½ cup shaved Parmigiano Reggiano
- Freshly ground black pepper to taste
- Balsamic vinegar to drizzle
- Fresh rosemary sprigs optional
Instructions
- Let the steaks sit at room temperature for 30 minutes. Preheat the grill to 500°F (260°C).
- Brush the steaks with olive oil and sprinkle 1 teaspoon kosher salt on each side.
- Grill the steaks over direct flame for 3-4 minutes per side, or until the internal temperature reaches 140°F for medium-rare.
- Transfer the steaks to a cutting board, tent with foil, and let rest for 5-10 minutes.
- Toss the arugula with extra virgin olive oil, lemon juice, and a pinch of black pepper. Arrange on a serving platter.
- Slice the rested steaks against the grain into ½-inch strips and place on top of the arugula.
- Sprinkle with the remaining kosher salt, top with shaved Parmigiano Reggiano, and drizzle with balsamic vinegar. Garnish with rosemary if desired.
- Serve immediately.
Notes
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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