Tuscan Tagliata di Manzo
Grilled strip steak sliced over arugula with rosemary, lemon, olive oil, and shaved Parmigiano.
About This Dish
Tagliata relies on a deeply browned whole steak, a proper rest, and thin cross-grain slices dressed only after cooking.
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Stages
- Preparation15 min
- Grilling14 min
- Resting and Slicing10 min
Step-by-Step Instructions
-
1
Pat the steaks dry. Season with salt and pepper and prepare a very hot grill with a cooler finishing zone.
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2
Grill the steaks, turning as needed for an even crust, until the centers reach at least 63 °C for food safety.
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3
Rest on a clean board for 3 minutes minimum, or 8–10 minutes for more even juices.
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4
Rub the serving platter with cut garlic, arrange the arugula, and dress lightly with lemon and olive oil.
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5
Slice the steak across the grain, place over the greens, spoon over resting juices, and finish with rosemary and Parmesan.
