Dish

Tagliata di manzo

Sliced beef steak

Tagliata di manzo is made by grilling a thick cut of steak and slicing it into thin strips. The steak is then tossed with arugula and Parmesan cheese, and served immediately. Some variations of the dish include adding cherry tomatoes or balsamic vinegar to the arugula.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Beef Dish

Origins and history

Tagliata di manzo is a popular dish in central Italy, particularly in the regions of Tuscany and Umbria. It is believed to have originated as a peasant dish, using simple ingredients that were readily available.

Dietary considerations

Gluten-free, suitable for non-vegetarians

Variations

Some variations of the dish include adding cherry tomatoes or balsamic vinegar to the arugula.

Presentation and garnishing

To ensure that the steak is cooked evenly, make sure to let it rest at room temperature for at least 30 minutes before grilling. You can also marinate the steak in olive oil and garlic for added flavor. Tagliata di manzo is typically served on a large platter, with the steak and arugula arranged in a circular pattern. The dish can be garnished with a sprinkle of black pepper or a drizzle of balsamic vinegar.

Tips & Tricks

When grilling the steak, make sure to get a good sear on both sides to lock in the juices. Also, be sure to slice the steak against the grain to ensure that it is tender.

Side-dishes

Tagliata di manzo pairs well with a light red wine, such as Chianti or Pinot Noir. It can also be served with a side of roasted vegetables or a simple green salad.