Recipes › Grilled › Italian Grilled Steak Tagliata Recipe

Italian Grilled Steak Tagliata Recipe

Recipe by Pedro M. A. Neves

Tagliata is a classic Italian dish of perfectly grilled steak sliced thin and dressed simply with quality olive oil, lemon, and fresh arugula. This Tuscan-inspired preparation showcases premium beef with minimal intervention, allowing the meat's natural flavor to shine. Ideal as a main course or elegant appetizer, it's a staple of Italian steakhouses and home tables alike.

Ingredients

• 800 g (1.75 lbs) beef ribeye or strip steak, 4-5 cm (1.5-2 inches) thick
• 60 ml (4 tablespoons) extra-virgin olive oil, divided
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Sea salt to taste
• Freshly ground black pepper to taste
• 1 lemon, halved
• 150 g (5 oz) fresh arugula (rocket)
• 30 g (1 oz) Parmigiano-Reggiano, shaved with vegetable peeler
• Fleur de sel for finishing (optional)

Instructions

1. Remove steak from refrigerator 30 minutes before cooking. Pat completely dry with paper towels and let rest at room temperature.

2. Preheat grill to high heat (about 200°C / 400°F). Brush grill grates with oil to prevent sticking.

3. Rub both sides of steak generously with salt and pepper. Brush lightly with 1 tablespoon of olive oil.

4. Place steak on hot grill for 4-5 minutes without moving. Rotate 45 degrees and cook another 3-4 minutes for medium-rare (internal temperature 52-55°C / 125-130°F).

5. Flip steak carefully and grill reverse side for 3-4 minutes. Add crushed garlic and herb sprigs directly to grill surface near steak to lightly char and perfume.

6. Transfer steak to cutting board and let rest for 5 minutes. Squeeze lemon juice over surface while resting.

7. Slice steak against the grain into 1-1.5 cm (0.4-0.6 inch) thick slices, angling knife 45 degrees to create diagonal cuts.

8. Arrange sliced steak on serving platter in overlapping pattern. Drizzle generously with remaining 3 tablespoons extra-virgin olive oil.

9. Scatter fresh arugula over and around the steak. Top with Parmigiano-Reggiano shavings and finish with fleur de sel and cracked pepper.

Substitutions

• Use grass-fed beef sirloin steak instead of ribeye for leaner option
• Replace arugula with fresh spinach or mixed salad greens
• Substitute lemon with aged balsamic vinegar for deeper flavor
• Use anchovy-infused olive oil in place of plain extra-virgin for umami depth

Tips

• Bring steak to room temperature before grilling to ensure even cooking from edge to center
• Use high-quality extra-virgin olive oil for finishing—this simple dish depends on premium ingredients
• Do not cover or tent the resting steak; air circulation keeps the crust crispy
• Slice immediately before serving to maintain warmth and prevent the meat from cooling

Tagliata originates from Tuscany, where it represents the region's grilling tradition and emphasis on high-quality beef and pristine ingredients. The dish exemplifies Italian cooking philosophy: respect for ingredient quality over complex technique, often served at festive gatherings and in traditional trattorie throughout Florence and the Tuscan countryside.

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