Beef tagliata

Name: Beef tagliata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Entrecôte (sirloin) 28 oz; Arugula ¾ cup; Cherry tomatoes ¾ cup; Salt to taste; Black pepper to taste; Extra virgin olive oil to taste

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Difficulty: Easy
Prep time: 10 min
Cook time: 10 min
Serving: 4
Cost: High
Note + remove the meat from the refrigerator 1 hour earlier

PRESENTATION

Nicely charred edges, deep pink center, and bold beef flavor make beef tagliata stand out among Italian steak recipes—so much so that families love it for weeknight eats or casual celebrations. With every bite, you’ll notice the juicy, tender steak balanced by a simple peppery arugula salad (always a hit on the side), and the rich finish brings those classic flavors together in such an inviting way. Known as tagliata di manzo in Italy, this delicious steak dish always looks good and tastes even better—always a good choice for folks who love steak but want something a bit more special. Those DRAMATIC grill marks and that glistening steak really work for guests, since the whole plate feels like easy elegance without fuss. A simple balsamic vinegar drizzle and parmesan topping catch the eye for nice color and shine...and when those little pools of tangy dressing mix with the steak, it’s just plain AWESOME. Families tend to keep this on repeat, thanks to that bold flavor and straightforward appeal—kids and adults both go back for seconds.

Busy families rely on beef tagliata for quick Italian dinners, especially when easy steak recipes are needed that FEEL restaurant-worthy but stay totally doable at home. This dish is all about versatility—you’ll see it served with rustic bread, maybe some crispy potatoes, or even a good helping of polenta for those times everyone wants something filling. The combination of soft steak, peppery greens, and those simple toppings turns an ordinary meal into something that really feels special, perfect when you want a little taste of Italy right at your table. Friends appreciate how the flavors work together, always balanced with that fresh salad and unmistakable balsamic zing—nothing complicated, just satisfying food that really delivers. Pretty much, beef tagliata covers all the bases: looks great, tastes terrific, works for any occasion, and makes family dinner feel like something extra without any hassle. However you serve it, this classic always draws compliments and plenty of happy eaters. (Tip: Try adding extra parmesan topping or an extra drizzle of dressing—makes it even more crowd-pleasing!)

How to prepare Beef tagliata

To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half 1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3.

Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready.

Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served!

Storage

The beef tagliata must be eaten as soon as it is ready.

Tips

The cut of meat to be used is the sirloin or entrecôte, which is the part between the ribs of the cow. It is an exquisite cut of beef that is tender and with little fat.