Tagliata di Manzo

Tagliata di Manzo is a classic Italian dish featuring grilled sirloin steak sliced and served over a bed of arugula with lemon, Parmigiano Reggiano, and a drizzle of balsamic vinegar for a simple yet elegant meal.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 15

Rest Time 30

Total Time 25

Servings Servings

Calories 126kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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

Refrigeration: Store any leftover steak in an airtight container or wrap tightly in plastic wrap. Refrigerate for up to 3 days. Store 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, reheat in a skillet over medium heat with a little oil for 1-2 minutes on each side. Arugula salad is best served fresh and should not be reheated.

Freezing: Wrap leftover steak tightly in plastic wrap and then aluminum foil, or place in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Arugula salad does not freeze well and should be enjoyed fresh.

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