Italian Beef Tagliata Recipe High-Protein
Italian Beef Tagliata is a classic Roman dish of sliced grilled beef dressed simply with olive oil, lemon, and fresh arugula. This high-protein main course celebrates premium beef with minimal preparation, allowing the quality of ingredients to shine through. Perfect for fitness-focused diners seeking lean protein with authentic Italian flavor.
Ingredients
- 800g (1.75 lb) beef ribeye or strip steak, 4cm (1.5 inch) thick
- 60ml (4 tbsp) extra virgin olive oil
- 30ml (2 tbsp) fresh lemon juice
- 200g (7 oz) fresh arugula
- 4 cloves garlic, minced
- 5g (1 tsp) sea salt
- 3g (0.5 tsp) black pepper
- 2g (0.5 tsp) dried oregano
- 30g (1 oz) Parmigiano-Reggiano, shaved
Instructions
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Remove beef from refrigerator 30 minutes before cooking and pat dry with paper towels. Season both sides generously with sea salt, black pepper, and dried oregano.
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Heat a heavy cast iron or stainless steel skillet over high heat until smoking hot, approximately 3-4 minutes.
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Place beef steak in the hot pan and sear without moving for 4-5 minutes until a dark golden crust forms on one side.
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Flip the steak once and sear the second side for 3-4 minutes for medium-rare doneness (internal temperature 52-55°C / 125-130°F).
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Transfer cooked steak to a cutting board and let rest for 5 minutes. Do not skip this step as it allows juices to redistribute.
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Slice steak against the grain into 0.5cm (0.25 inch) thick strips, creating approximately 12-16 slices per steak.
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Arrange arugula on a serving platter and top with beef slices in a single overlapping layer.
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Whisk together extra virgin olive oil, fresh lemon juice, and minced garlic in a small bowl until combined.
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Drizzle the dressing evenly over the beef and arugula. Top with shaved Parmigiano-Reggiano and serve immediately.
Substitutions
- Use bison or venison steak as a leaner alternative to ribeye
- Substitute fresh arugula with spinach or mixed greens for a milder flavor
- Replace Parmigiano-Reggiano with aged pecorino romano for a sharper taste
- Use lime juice instead of lemon juice for brightness
Tips
- Quality beef is essential—source from a trusted butcher and select well-marbled meat for optimal flavor and tenderness
- Do not cook past medium-rare as tagliata is best served at a warm temperature with a slight pink center; overcooking will dry the meat
- Chill plates in the freezer for 5 minutes before plating to keep the dish warm longer and enhance presentation
- Slice the beef immediately before serving to preserve warmth and prevent the meat from cooling too quickly
Tagliata originates from Tuscany and Rome, where it exemplifies the Italian philosophy of cucina povera—creating exceptional meals from few, high-quality ingredients. The dish became popular in Italian restaurants during the 1980s and remains a signature offering in traditional steakhouses throughout Italy.
Frequently Asked Questions
How long does Italian Beef Tagliata Recipe take to make?
Italian Beef Tagliata Recipe takes about 27 minutes total — 15 minutes of prep and 12 minutes of cooking — and makes 4 servings.
What can I substitute in Italian Beef Tagliata Recipe?
You can adapt it easily: Use bison or venison steak as a leaner alternative to ribeye; Substitute fresh arugula with spinach or mixed greens for a milder flavor; Replace Parmigiano-Reggiano with aged pecorino romano for a sharper taste.
How should I store leftover Italian Beef Tagliata Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Italian Beef Tagliata Recipe?
Each serving of Italian Beef Tagliata Recipe has about 48g of protein and 385 calories.
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