Tagliata di Manzo (Italian Steak with Arugula and Parmesan)

Beef Tagliata, or Tagliata di Manzo as it’s also called, is a beautifully charred and juicy Italian steak from Tuscany. Perfectly grilled sirloin is sliced and served over a bed of lemony arugula salad then finished with shaved parmesan for a mouthwatering meal!

There’s something about dining al fresco that makes even the simplest meal feel special. Maybe it’s the fresh air, or maybe its the simplicity of grilling over an open flame. Whatever the reason, this Italian steak recipe, or Tagliata di Manzo, is best served outside on a warm summer evening. It’s sure to become your new grilling go-to all season long!

Florence is known for a few signature dishes, Ribollita and Pappa al Pomodoro being two of the most famous. But another staple of Florentine cuisine is their beef, with Tuscany being known for its rare cattle breed called Chianina. 

Beef Tagliata gets its name from the word tagliare meaning “to cut,” is all about the beef, served slightly rare and in thick slices. A salty, bright bed of fresh arugula dressed simply with lemon juice and olive oil provides a beautiful balance, adding a peppery note and lifting the richness of the meat and parmesan. And it takes just about 20 minutes! 

Table of Contents

1. Beef Tagliata Ingredients
2. Italian Steak Subs and Swaps
3. How to Make This Beef Tagliata Recipe
4. Italian Steak Grilling Times and Temps
5. What To Serve with Beef Tagliata
6. Leftovers and Making Ahead
7. More Steak Recipes
8. Tagliata di Manzo (Italian Steak with Arugula and Parmesan) Recipe

Beef Tagliata Ingredients

While you could eat the steak all on its own, the lemony salad and umami-rich parmesan shards transforms Beef Tagliata into an impressive meal. Still, the ingredients needed to make it are few, as is the time from prep to plate.

• Beef steaks: Top sirloin is an ideal choice that’s lower in fat than traditional entrecote cuts, like ribeye, yet with sufficient marbling to make it tender. Ask your butcher for 1-inch thick steaks. 
• Arugula: This leafy green, sometimes called rocket, is native to the Mediterranean region and adds a slightly peppery flavor.
• Olive oil: Used to drizzle on the greens and prevent the steak from sticking. We recommend our Italian Nocellara for this Italian recipe, but any high-quality extra virgin variety you have on hand will work well. 
• Lemon juice: Enhances the flavors of the arugula while its tartness cuts through the richness of the beef.
• Salt: If you have to choose only one salt, choose a sea salt or flakey salt. Both make for a great pre-grill seasoning and have a delicate crunch perfect for garnishing.
• Parmesan cheese: Freshly shaved parmesan cheese adds nutty notes and a noticeably creamy texture to this dish. Use a vegetable peeler or the largest side of a box grater to make long, thin shards.

Italian Steak Subs and Swaps

Most tender, boneless steaks work well for this recipe. Among the best choices are: ribeye, filet mignon, and top sirloin.

Keep in mind certain cuts like chuck or flank steak, typically require adjustments in cooking time to be tender. You can always ask your butcher for recommendations for a rare, grilled steak.

How to Make This Beef Tagliata Recipe

Tagliata is easy to make and requires very little prep work.

• Get ready to grill. Let 2 pounds of top sirloin steaks sit at room temperature for 30 minutes before preparing. Meanwhile, heat an outdoor grill to 500°F.
• Season the steak. Using a basting brush or your fingers, brush all sides of the steaks with olive oil. Then sprinkle 1 teaspoon of sea salt over the tops and the bottoms of both steaks.
• Place the steaks over direct flame (or heat, if using a charcoal grill) and cover. Grill until nicely charred on one side, 3 to 4 minutes. Flip, cover, and grill the second side for 3-4 minutes more.
• Rest. When the steaks are done, transfer to a cutting board, tent with foil, and let sit for 5 to 10 minutes before carving in 1/2-inch thick slices.
• Meanwhile, make the lemony arugula salad. While the steaks are resting, toss 3 ounces arugula, 2 teaspoons extra virgin olive oil, 2 teaspoons lemon juice, and 1/2 teaspoon of flaky salt in a bowl, then transfer to a serving platter. (Or you can toss it directly on the serving platter if you don’t mind the platter being a bit messier.) 
• Serve. Place the steak slices on top of the arugula, then top with the remaining 1/2 teaspoon flaky salt and the parmesan cheese. Serve immediately. 

Italian Steak Grilling Times and Temps

Traditionally, Italian steak is served nice and charred on the outside—hence the high, direct heat—and rare to medium-rare on the inside. But if you or your guests prefer your Beef Tagliata differently, refer to this guide for grilling your steaks to your idea of perfection.

Because every grill is different, cooking times can vary so doneness is always best checked by internal temperature.

• Rare: 2 to 3 minutes or internal temperature of 135°F.
• Medium-rare: 3 to 4 minutes or internal temperature of 140°F.
• Medium: 4 to 5 minutes or internal temperature of 150 to 155°F.
• Well-done: 5 to 6 minutes or internal temperature of 165°F.

What To Serve with Beef Tagliata

Tagliata is a meal all on its own but makes for an impressive secondi or meat entree when served as part of a larger meal with several courses.

To serve 5 to 6 people, try serving it with freshly baked Rosemary Focaccia with Roasted Garlic, a simple pasta like Spaghetti Aglio E Olio, or after appetizers like Arancini (Italian Fried Risotto).

It’s always a good idea to finish off the meal by sipping on a chilled glass of Limoncello.

Leftovers and Making Ahead

There’s only one way to enjoy Tagliata di Manzo and that’s right off the grill! Seasoning the steak should be done just before grilling. The same goes for the greens in order to maintain their crisp texture.

More Steak Recipes

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Tantuni (Turkish Steak Wraps)

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Homemade Beef Shawarma

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Shish Kabob

Entree

Grilled Skirt Steak

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