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An overhead photo of beef tagliata topped with shaved parmesan on a bed of arugula on a serving platter. Next to this is a small bowl of salt and a serving fork.
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5 from 2 votes

Tagliata di Manzo (Italian Steak with Arugula and Parmesan)

This Tuscan classic is best served al fresco on a hot summer's day. Though it's traditionally served perfectly charred on the outside and rare in the center, you can adjust according to your preferences (see cook time recommendations in notes).
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Entree
Cuisine: Italian
Diet: Gluten Free
Servings: 4
Author: Candace Nagy

Ingredients

For the Lemony Arugula Salad

  • 3 ounces arugula (about 3 cups)
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon flaky salt or finishing salt
  • 2 ounces parmesan cheese, shaved (about 1/2 cup)

Instructions

  • Get ready to grill. Let the steaks sit at room temperature for 30 minutes before preparing. Meanwhile, heat an outdoor grill to 500 degrees.
  • Season the steak. Using a basting brush or your fingers, brush all sides of the steaks with olive oil. Then sprinkle the tops and bottoms with the 1 tablespoon sea salt.
  • 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. (Or until they reach an internal temperature of 140 degrees. See notes for for additional doneness options.)
  • 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 the arugula, extra virgin olive oil, lemon juice, and ½ teaspoon 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.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • Cook Times: 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 165 135°F.

Nutrition

Calories: 429kcal | Carbohydrates: 1.4g | Protein: 56.1g | Fat: 20.8g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.9g | Cholesterol: 143.4mg | Sodium: 2104.1mg | Potassium: 904.2mg | Fiber: 0.3g | Sugar: 0.6g | Vitamin A: 615.4IU | Vitamin C: 4.2mg | Calcium: 253.1mg | Iron: 4.1mg

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