Tagliata di manzo (sliced steak with rocket and shaved Parmigiano-Reggiano cheese)
Prep time
Cook time
Total time
The genius of tagliata is that you don't feel obligated to eat an entire steak, just take as many slices as you desire. Additionally, I assume I am not the only person who finds it difficult to menu plan for a family and whenever I assume there will be a fixed number there are always more. If you were making individual steaks, this might be an issue but with tagliata, I slice the steak on a large wooden board, strew the rocket over top and shave on the cheese and serve. The portioning sorts itself out. The peppery rocket counters the fat in the meat and adds freshness to the dish (one could also delude oneself that this is a type of "salad").
The key to a good tagliata is bringing the steaks to room temperature before cooking them. The grill or pan must be very hot to get a good crust on the outside while ensuring the meat is rare on the inside.
Recipe type: Main Course (Secondo)
Cuisine: Inter-regional
Serves: 4
  • 4 sirloin or rib eye steaks, room temperature, rinsed and dried
  • 140 grams rocket, rinsed and dried
  • 6 cherry tomatoes, rinsed, dried and cut in half
  • 75 grams Parmigiano- Reggiano or Grana Padano, shaved using a vegetable peeler
  • Extra-virgin olive oil
  • Sea salt
  • Black pepper, freshly ground
  1. Heat the barbecue, grill pan or frying pan until it is very hot. Meanwhile, rub the steaks with salt, pepper and a bit of olive oil.
  2. Place the steaks in the pan or on the grill, ensuring not to overcrowd the pan.
  3. Turn after 3 to 4 minutes and cook the other side for 3 to 4 minutes (depending on the thickness of the steak and how rare you like your meat- you can use a thermometer and this guide here to achieve the desired doneness).
  4. Place the steaks on a board to rest for 10 minutes. Slice the steaks against the grain, between 0.5 to 1 cm thick depending on your preference.
  5. Toss the rocket and tomatoes over top. Sprinkle with more salt and pepper and drizzle with a bit of olive oil. Shave the cheese over top and serve immediately.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/tagliata-di-manzo-sliced-steak-with-rocket-and-shaved-parmigiano-reggiano-cheese/