Tagliata Di Manzo
Tagliata Di Manzo is a popular dish found in many Italian restaurants but it’s a very impressive yet simple dish to prepare at home too.
As the dish is so simple, the key is to buy the best quality ingredients to make it. Fabulous to serve at dinner party or for a cosy lunch or dinner.
I used sirloin as I love that cut of beef as it has enough marbling, but ribeye would also work very well - both cuts are full of flavour.
Tip - get your griddle pan very hot to get a good crust on the outside of the steaks whilst ensuring the meat is rare on the inside.
I seasoned the steaks with pepper & chopped rosemary - then perfectly seared them & basted with butter before slicing & sprinkling with sea salt, serving them on a bed of arugula & cherry tomatoes (dressed in evoo & lemon juice).
The steaks were drizzled with gorgeous white balsamic vinegar that I was given as a gift, but an aged balsamic is great too - all finished off with shavings of pecorino & a little extra virgin olive oil.
Make sure you have plenty of fresh bread to mop up the juices or in my case some homemade focaccia.
Mangia, mangia! 👩🏻🍳
Tagliata Di Manzo recipe:
2 sirloin or ribeye steaks (400-500g)
1-2 tbsps fresh rosemary - finely chopped
2 garlic cloves - unpeeled
Couple of rosemary sprigs
2-3 cubes of butter
1 bag of wild rocket (100g)
About 100-150g cherry or datterini tomatoes - cut in half
50g pecorino or parmesan - shavings made with a vegetable peeler
Juice of 1/2 lemon
Extra virgin olive oil (evoo)
Good quality balsamic vinegar
Sea salt
Pepper
Serves 2
1. Make sure the steaks are at room temperature before searing. Rub both steaks with evoo, season with black pepper & roll them in the chopped rosemary so they are evenly coated. Set them aside whilst you heat your griddle pan for at least 5 mins on a very high heat.
2. Sprinkle sea salt on the steaks then put them in the pan together with some rosemary sprigs & the garlic cloves & sear the first side for 2-2½ mins (do not move it around). Flip over & sear for the same amount of time - Note for the last minute add in a few cubes of butter & baste the steaks continuously. Remove the steaks onto a wooden board & pour over the juices & let them rest whilst you dress the salad.
3. In a large bowl, add the rocket leaves & sliced tomatoes with 2-3 tbsps of evoo, lemon juice & a sprinkle of sea salt & toss everything together gently - make sure you taste for seasoning. Arrange on a large serving plate.
4. Slice the steaks thinly against the grain & lay them across the salad. Drizzle a small amount of balsamic vinegar over the steaks, scatter over the pecorino or parmesan shavings & finally finish with a good drizzle of evoo over the top.
5. Buon appetito!
