Tagliata Di Manzo
Tagliata di manzo is a thick steak seared hard on the outside, left pink in the middle, then sliced across the grain and piled over rocket with Parmesan shavings and lemon. The name means sliced beef, and the dish comes from Tuscany. It makes a quick Italian dinner for four, but it pays to buy a good cut and get the pan properly hot.
- Total
- 1 h 5 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 490kcal
Choosing the ingredients for tagliata di manzo
Buy a steak that is at least 3cm thick. Thin steaks overcook before the outside has browned, and thick ones are what give the slices their pink centre. Sirloin and ribeye are the usual cuts. Ask the butcher to leave a rim of fat on, because it crisps nicely in the pan.
Use a block of Parmesan rather than the pre-grated kind, so you can shave thin curls with a peeler. Balsamic glaze is sold in a squeezy bottle in the supermarket's oil and vinegar aisle and keeps for months. A good extra virgin olive oil and a fresh lemon are worth using, as they make up most of the dressing.
Method for tagliata di manzo
Tap a time to start a timer.
- Bring to room temperature Take the steaks out of the fridge before cooking. Pat them completely dry with kitchen paper, then season both sides and the edges with the salt and pepper just before they go in the pan.
- Sear the steaks Heat a heavy frying pan over a high heat for until very hot, then add ½ tbsp of the oil. Cook one steak at a time, on each side, turning once, for medium-rare (about 55°C in the centre). Use the tongs to stand the steak on its fat edge for 30 seconds. Move the first steak to a board while you wipe out the pan, reheat it for a minute and cook the second steak with another ½ tbsp of oil in the same way.
- Rest Cover both steaks loosely with foil and leave them on the chopping board for after the second one comes out of the pan. Pour any juices from the pan or board over the meat later.
- Slice Cut each steak across the grain into slices about 1cm thick, holding the knife at a slight angle to give wide, even strips.
- Assemble Toss the rocket with the juice of the half lemon and the remaining 1 tbsp of oil, and spread it over a serving platter. Lay the sliced beef on top, pour over the resting juices and shave the Parmesan over with a vegetable peeler. Drizzle with the balsamic glaze and serve straight away.
What to serve with it
The beef is rich, so it needs little beside it. Crusty bread to mop up the juices is enough, or roast potatoes if you want something more filling. For a potato side, the hasselback method from steak with hasselback potatoes works well alongside. Halved cherry tomatoes on the rocket add sweetness, and baby spinach works too if rocket is too peppery for you.
Common problems and fixes for Tagliata Di Manzo
- The steak is grey and tough instead of browned.
- The meat was wet or the pan was not hot enough. Dry the steaks thoroughly with kitchen paper, let them lose the fridge chill for 30 minutes and wait until the pan is almost smoking before they go in. Leave them alone while they sear.
- The slices are chewy.
- You have probably cut with the grain. Look for the fine lines running through the meat and cut across them, in slices no thicker than 1cm.
- The rocket goes limp and watery.
- Dress the leaves only when the beef is sliced and ready to go on top. Salad left sitting in lemon juice and oil wilts, and warm meat speeds it up.
Frequently asked questions about Tagliata Di Manzo
Which cut of beef is best for tagliata di manzo?
Sirloin and ribeye are the best choices because they are tender and well flavoured. Rump is a cheaper option and fillet gives a leaner result, but both need careful timing so they do not overcook.
How long should the steak rest before slicing?
Rest it for 5 minutes, loosely covered with foil. This lets the juices settle, so they stay in the slices and do not run out across the board.
How do you cook the steak medium instead of medium-rare?
Sear each side for 4–5 minutes for a 3cm steak, or until the centre reaches about 60°C on a meat thermometer. Whole steaks can be served pink, but cook them longer if you prefer no pink at all.
Can you make it ahead?
Not really. The steak is best sliced and served while still warm, and the rocket wilts if it sits. Leftover slices keep for up to 2 days in the fridge and are good cold in a sandwich.
What can I use instead of Parmesan or balsamic glaze?
Grana Padano or a mature hard cheese works instead of Parmesan. For the glaze, use 1 tsp of good balsamic vinegar over the top instead, or leave it out.
How did you like the recipe?
4.7 / 5 · 28 ratings
