Beef Tagliata: How to Make an Italian Grilled Steak

Simple and delicious, tagliata is one of Italy's most popular steak dishes. Unlike Bistecca alla Fiorentina, a thick T-bone steak served blood rare, tagliata is a boneless piece of grilled beef served in slices. It takes its name from the Italian verb tagliare, meaning "to cut." All you need is a high-quality cut of beef and a few simple seasonings. One of the most popular ways to serve it is alongside a peppery arugula salad with thinly shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil and balsamic vinegar.

Ingredients for 2 people

• 12 oz New York strip, Bohemian, hanger or flank steak, divided into two cuts
• Kosher salt, q.b. (as needed)
• 3 cups baby arugula
• 1 1/2 tbsp Ligurian extra virgin olive oil (our chef prefers ROI)
• 1/2 fresh lemon
• 6 tbsp Parmigiano Reggiano DOP, thinly shaved
• 1/2 tbsp balsamic vinegar (our chef prefers Villa Manodori)
• A pinch of Maldon salt

How to make Beef Tagliata

1. Season the steak with kosher salt. Heat the grill and cook on high heat until medium rare, or to your desired doneness. Set aside on a cutting board and let it rest for about 5 minutes. You can also sear the steak in a pan if you prefer.
2. Meanwhile, dress the arugula with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Top the arugula with shaved Parmigiano Reggiano.
3. Slice the steak and finish with a pinch of Maldon salt, about 1 or 2 flakes per slice. Divide the arugula and steak between two plates. Garnish with a final drizzle of extra virgin olive oil and balsamic vinegar.

Tips

Choose the cut

Pick a New York strip, Bohemian, hanger or flank steak. Your local Eataly butcher can help you find the perfect cut.

Grill or pan

Grilling is the traditional method, but you can also sear the steak in a pan.