Tagliata di Manzo | Sliced Steak with Lemon and Arugula

Piatto Unico
Thu, 07/04/2019 - 11:39
Tagliata di Manzo
Difficult Level
Cooking Time
about 10 to 12, plus 5 minutes rest

This classic Tuscan dish for just a handful of ingredients—which means that they must be high quality in order to shine. In Tuscany, this steak is made with meat from the region’s famous Chianina cattle, a distinctive-looking breed with a white coat, short legs and muscular torso; if they were human they might be bouncers. The beef is renowned for its rich flavor and nutritional merits.

If you can’t find Chianina beef where you live, look for naturally raised beef; I often use grass-fed beef that I buy at my local farmers’ market. Excellent Italian olive oil us a must here; all the better if it’s a peppery Tuscan oil, which cuts the richness of the meat. The garlic clove and lemon are optional; they happen to suit my tastes but if you tend towards tradition you can certainly leave them out.


Yield: 4 servings


extra virgin olive oil
1/4 cup (60 g), plus more for drizzling, plus more for finishing
1 sprig
1 large boneless ribeye or sirloin steak, about 1 1/2 lb (750 g)
black pepper
Freshly ground pepper and flaky sea salt to taste
A large handful
Lemon wedges, for serving


Measure the olive oil into a bowl. Roll the rosemary sprig between the palms of your hands to bruise it a bit and drop it into the bowl with the oil. Let stand while you heat the grill.

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. If using charcoal, spread the hot coals across one half of the bottom of the grill and leave the other half clear. Rub the steak with 2 tablespoons of the infused olive oil. Sprinkle both sides with salt and pepper. Put the steak on the grill directly over the heat and sear for 2 minutes. Turn and sear for 2 minutes on the other side. If using charcoal, move the steak to indirect heat. If using gas, reduce the heat to medium. Grill, turning once or twice, for 6 to 8 minutes longer, or until rare to medium-rare. 

Transfer the steak to a cutting board and let it rest for 5 minutes. Arrange the arugula on a serving platter. Cut the tagliata against the grain into 1/2-inch (1.5 cm) slices and arrange them on the platter. Drizzle the remaining infused oil over the slices and season with a grinding of pepper and a sprinkle of flaky salt. Scatter the parmigiano scales on top. Serve the tagliata with lemon wedges on the side.