Steak Tagliata: The Ultimate Guide to Italian Sliced Steak

Steak Tagliata, a culinary masterpiece hailing from the heart of Tuscany, is more than just a dish; it’s an experience. Imagine perfectly seared slices of tender steak, drizzled with fragrant olive oil, and adorned with a scattering of peppery arugula and shavings of Parmesan cheese. Are you drooling yet? I know I am just thinking about it!

This elegant yet simple dish, whose name translates to “cut steak,” embodies the Italian philosophy of letting high-quality ingredients speak for themselves. Its origins are rooted in the traditional Tuscan appreciation for beef, particularly the prized Chianina breed. For generations, families have gathered around tables to savor this celebration of flavor and texture.

What makes steak tagliata so irresistible? It’s the harmonious blend of textures – the succulent tenderness of the steak, the crisp bite of the arugula, and the salty sharpness of the Parmesan. The simplicity of the preparation also makes it a winner. It’s quick enough for a weeknight dinner yet impressive enough for a special occasion. The beauty of this dish lies in its versatility; it can be served as an appetizer, a light lunch, or a satisfying main course. So, are you ready to learn how to make this incredible dish? Let’s get started!

this Recipe

Ingredients:

• For the Steak:
• 2 (8-10 ounce) ribeye steaks, about 1-inch thick
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• For the Arugula Salad:
• 5 ounces fresh arugula
• 1/4 cup shaved Parmesan cheese
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• For the Balsamic Glaze:
• 1/2 cup balsamic vinegar
• 1 tablespoon honey (optional, for sweetness)

Preparing the Steak:

1. Marinate the Steak: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, rosemary, and thyme. Season generously with salt and pepper. Place the ribeye steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer the steaks marinate, the more flavorful they will become. I usually aim for at least an hour for the best results.
2. Bring Steaks to Room Temperature: Remove the steaks from the refrigerator about 30 minutes before cooking. This allows the steaks to cook more evenly. Pat the steaks dry with paper towels before cooking. This helps to achieve a nice sear.

Cooking the Steak:

1. Heat the Pan: Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it is smoking hot. A hot pan is crucial for achieving a good sear on the steak. If you don’t have a cast-iron skillet, any heavy-bottomed pan will work, but cast iron is ideal for even heat distribution and retention.
2. Sear the Steaks: Carefully place the steaks in the hot pan, ensuring they are not overcrowded. Sear the steaks for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Avoid moving the steaks around while they are searing to allow a crust to form. Use tongs to flip the steaks.
3. Check for Doneness: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C). And for well-done, aim for 155°F+ (68°C+). Remember that the internal temperature will continue to rise slightly as the steaks rest.
4. Rest the Steaks: Remove the steaks from the pan and place them on a cutting board. Tent loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Don’t skip this step! It’s essential for a juicy steak.

Preparing the Balsamic Glaze:

1. Simmer the Balsamic Vinegar: In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat.
2. Reduce the Glaze: Reduce the heat to low and simmer for 10-15 minutes, or until the balsamic vinegar has reduced by about half and has thickened to a syrupy consistency. Stir occasionally to prevent burning. Be careful not to over-reduce the glaze, as it will continue to thicken as it cools.
3. Cool the Glaze: Remove the balsamic glaze from the heat and let it cool slightly. It will thicken further as it cools.

Assembling the Tagliata:

1. Slice the Steak: After the steaks have rested, use a sharp knife to slice them thinly against the grain. Slicing against the grain helps to shorten the muscle fibers, making the steak more tender and easier to chew.
2. Arrange the Arugula: Place the fresh arugula on a large platter or individual plates.
3. Top with Steak: Arrange the sliced steak over the arugula.
4. Add Toppings: Sprinkle the shaved Parmesan cheese, halved cherry tomatoes, and Kalamata olives over the steak and arugula.
5. Drizzle with Balsamic Glaze: Drizzle the balsamic glaze generously over the tagliata.
6. Serve Immediately: Serve the steak tagliata immediately. You can also add a sprinkle of extra salt and pepper to taste, if desired. Some people also like to add a drizzle of extra virgin olive oil.

Tips and Variations:

• Steak Selection: While ribeye is a classic choice for tagliata, you can also use other cuts of steak such as sirloin, New York strip, or flank steak. Just be sure to adjust the cooking time accordingly.
• Herb Variations: Feel free to experiment with different herbs in the marinade. Fresh herbs like rosemary, thyme, and oregano work well. You can also add a pinch of red pepper flakes for a little heat.
• Cheese Options: If you don’t have Parmesan cheese, you can use other hard cheeses like Pecorino Romano or Grana Padano.
• Vegetable Additions: You can add other vegetables to the arugula salad, such as roasted red peppers, grilled zucchini, or thinly sliced red onion.
• Lemon Juice: A squeeze of fresh lemon juice over the arugula salad can add a bright and refreshing flavor.
• Garlic Bread: Serve the steak tagliata with crusty garlic bread for a complete meal.
• Wine Pairing: A bold red wine like Chianti or Cabernet Sauvignon pairs well with steak tagliata.
• Make Ahead: The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. The steaks can also be marinated ahead of time and stored in the refrigerator for up to 24 hours.
• Grilling Option: You can also grill the steaks instead of searing them in a pan. Preheat your grill to high heat and grill the steaks for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness.

Serving Suggestions:

Steak tagliata is a versatile dish that can be served as a main course or as an appetizer. It’s perfect for a special occasion or a casual weeknight meal. Here are a few serving suggestions:

• Serve with a side of roasted vegetables, such as asparagus, Brussels sprouts, or sweet potatoes.
• Serve with a side of creamy polenta or mashed potatoes.
• Serve with a simple green salad.
• Serve as part of a larger Italian-inspired meal with pasta and other appetizers.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 600-800 per serving
• Protein: 40-50 grams
• Fat: 40-60 grams
• Carbohydrates: 10-20 grams

Enjoy your delicious homemade steak tagliata! I hope you find this recipe helpful and easy to follow. Let me know in the comments if you have any questions or suggestions.

Conclusion:

So there you have it! This steak tagliata recipe isn’t just another steak dish; it’s an experience. It’s the perfect blend of simplicity and sophistication, delivering a restaurant-quality meal right in your own kitchen. The tender, perfectly cooked steak, paired with the bright, fresh flavors of the arugula and Parmesan, creates a symphony of taste that will leave you wanting more. I truly believe this will become a staple in your repertoire, a go-to for special occasions or even a satisfying weeknight treat.

Why is this a must-try? Because it’s incredibly easy to make, even for novice cooks. The key is using high-quality ingredients and not overcooking the steak. The rest is just assembly! Plus, it’s a crowd-pleaser. I’ve served this at dinner parties, family gatherings, and even just for myself on a quiet evening, and it’s always a hit. The vibrant colors and enticing aroma make it a feast for the eyes as well as the palate. And let’s be honest, who can resist perfectly cooked steak?

But the best part? It’s incredibly versatile! While I’ve shared my favorite way to enjoy it, feel free to get creative.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of red pepper flakes to the arugula salad for a little heat.
* Go Mediterranean: Incorporate sun-dried tomatoes, olives, and feta cheese for a Mediterranean twist.
* Add some sweetness: Drizzle a balsamic glaze over the steak and arugula for a touch of sweetness and acidity.
* Make it a sandwich: Slice the steak thinly and layer it on a crusty baguette with arugula, Parmesan, and a drizzle of olive oil for an amazing sandwich.
* Serve it with sides: Roasted vegetables, creamy mashed potatoes, or a simple green salad are all excellent accompaniments.
* Different cheese: Pecorino Romano or Grana Padano can be used instead of Parmesan.
* Herb Infusion: Rub the steak with fresh rosemary and thyme before grilling for an extra layer of flavor.
* Wine Pairing: A bold Chianti Classico or a Cabernet Sauvignon would be perfect with this dish.

I encourage you to experiment and find your own perfect combination. Don’t be afraid to put your own spin on it and make it your own. The possibilities are endless!

Now, it’s your turn! I’m so excited for you to try this steak tagliata recipe. I know you’ll love it as much as I do. Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Did you find a particularly delicious wine pairing? Did you add a unique ingredient that took it to the next level? Let me know! Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this dish.

Happy cooking, and I can’t wait to hear from you! I hope this recipe brings you as much joy and deliciousness as it has brought me. Enjoy every bite!