Beef Tagliata (Italian Steak) Recipe

Beef tagliata, a classic dish hailing from Italy, is a beautifully simple yet flavorful recipe traditionally prepared with seared and sliced steak. The word "tagliata" in Italian literally translates to "sliced" or "cut," a perfect descriptor of the dish's main feature. Typically, a high-quality cut of beef, such as a sirloin or a rib-eye, is seared or grilled to the desired level of doneness, then sliced into thin strips. The sliced steak is laid on a bed of fresh arugula and adorned with shavings of Parmesan cheese, creating a wonderful contrast of flavors and textures. The dish relies heavily on the quality of the ingredients, pairing peppery arugula with umami-rich Parmesan.

While the core elements of beef, arugula, and Parmesan remain consistent, some versions may include a drizzle of balsamic reduction or the addition of cherry tomatoes. Recipe developer Taylor Murray guides us through her interpretation of this classic dish, which includes ripe cherry tomatoes and balsamic vinegar to make the perfect summer meal.

Heat the grill to medium heat. Brush the steak all over with the olive oil using a sprig of rosemary as the brush. The rosemary acts as a cheap brush that also imparts subtle flavor. If you don't have rosemary or you don't want to use it, a regular pastry brush will work just fine.

Season with salt and pepper. Place the beef on the grill and cook to your desired doneness. The timing may vary from grill to grill (and depending on whether you're using charcoal or gas), but it should cook to close to 8 minutes per side. Remove the beef from the grill and let it rest before slicing to allow the juices to be fully absorbed.

Dress the salad with the remaining olive oil and balsamic vinegar. Finish the dish with a quick squeeze of fresh lemon. This dish will keep (with the salad undressed) for up to four days in the refrigerator. If you like, you can serve the beef hot or cold.

This dish, like many Italian classics, can be paired with both red and white wine. For red, a Chianti Classico from Tuscany, the same region where beef tagliata originated, would be an excellent choice. This red wine is known for its robust, full-bodied profile, with enough structure and acidity to cut through the richness of the beef and complement the sharpness of the Parmesan and the peppery arugula. For those who prefer white wine, a full-bodied, oak-aged Italian Chardonnay could be an interesting choice, offering a balance of fruit, acidity, and a hint of creaminess to complement the dish.