Reasons to choose tagliata di manzo
Tagliata Di Manzo is one of the quickest ways to prepare a professional steak dinner at home. The combination of warm sliced beef and cold rocket leaves creates a lovely contrast in every bite. It uses only a few ingredients which allows the natural taste of the meat to stand out. This recipe is naturally low in carbohydrates and very high in protein.
How to make tagliata di manzo
Prepare the meat: Take the beef out of the fridge early so it reaches room temperature. Season both sides of the steak generously with salt and pepper. This helps to create a nice crust when the meat hits the hot pan.
Cook the steak: Heat a heavy frying pan over high heat with a little oil. Place the steak in the pan and sear it for three or four minutes on each side depending on thickness. You want the outside to be well browned while the inside remains pink and juicy.
Rest and slice: Remove the beef from the pan and let it rest on a board for five minutes. Resting is essential to keep the juices inside the meat before you start slicing. Cut the steak into thin diagonal strips across the grain.
Assemble the dish: Place the rocket salad on a large serving platter and drizzle with lemon juice and olive oil. Arrange the sliced beef over the leaves and top with parmesan shavings. Finish with a drizzle of balsamic glaze and serve immediately.
Tips and tricks for tagliata di manzo
Make sure the frying pan is very hot before adding the beef to get a good sear. Using a cast iron pan often gives the best results for Tagliata Di Manzo because it holds heat so well. Always slice the meat across the grain to ensure every piece is tender and easy to eat. If you prefer a more tangy flavour, you can add more lemon juice to the rocket.
Let the meat rest properly or the juices will run out and make the salad soggy. You can use a mix of different salad leaves if you find rocket too peppery for your taste. Adding a few cherry tomatoes cut in half can also provide extra colour and sweetness to the dish.
You might also enjoy
baked chicken mini fillet,
langoustine gratin or
prawn and spinach quiche.
