Beef Tagliata (Italian Steak) Recipe Beef Tagliata

Simple and delicious, tagliata is one of Italy’s most popular steak dishes. Tagliata (Italian for “to cut”) is a boneless piece of grilled beef, served in slices. To make beef tagliata, all you need is a high-quality cut of beef and a few simple seasonings.

Tip: You can prepare more meat than you need, save a couple of portions and reheat it – or eat it cold with a salad or pasta – a couple of days later.

You can grill or fry the steak, or prepare it in the oven (approx. 15 min in the oven, 390°F, 200°C).

Serves 4


1 ½ pounds flank steak (fillet or sirloin steak can also be used)
Salt and pepper
3 tablespoons olive oil
1 sprig rosemary
4 ½ cups arugula
2 cups cherry tomatoes, halved (grilled or fresh)
½ cup shaved Parmigiano Reggiano cheese
2 tablespoons balsamic vinegar
½ lemon (optional)
Flaked salt (optional)
Freshly ground coarse black pepper (optional)
1/4 cup pine nuts (optional)


How to prepare:

1) Heat your grill pan or outdoor grill to medium heat.

2) Place the steak on a sheet tray and brush with 1 tablespoon of olive oil using the rosemary as a brush. Season with salt and pepper. Cook the steak to your desired doneness*, about 8 minutes per side for medium. (*Recommended for this dish is medium rare = Internal temperature 135° F, 57° C)

3) Remove the steak from the grill or pan, cover it with e.g. aluminum foil and let it rest about 5-10 minutes. Then slice the steak against the grain as thin as you can get it.

4) Spread some of the arugula onto a platter and place the meat slices over the salad – or next to it, whichever you prefer.

Or: Divide the steak between four plates. Optional: Sprinkle some flaked salt and freshly ground coarse black pepper on top of the meat.

5) Add the rest of the arugula, cherry tomatoes, and shaved cheese to the platter (or plates). Drizzle the greens with the remaining olive oil and vinegar. Optional: Season with a squeeze of fresh lemon, and / or add some pine nuts.



Source: Recipe inspired from