Beef Tagliata | An Italian Way to Enjoy Steak, Light and Full of Flavour

This isn’t your typical heavy steak dinner — Tagliata keeps it fresh, juicy, and vibrant. Thinly sliced steak laid over peppery rocket with sweet cherry tomatoes and Parmigiano shavings, all finished with a drizzle of balsamic glaze. Simple, elegant, and perfect for summer or as a shared antipasto.

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About This Dish

Tagliata di Manzo is the Italian answer to steak night — quick-seared beef, thinly sliced (tagliata means “cut”), then dressed like a salad. The warmth of the meat slightly wilts the rocket, the Parmigiano adds savoury depth, and a touch of balsamic brings balance. It’s generous yet light, and ready in minutes.

What I Used (Serves 1)

Steak (sirloin/rump or similar):	300 g (10.5 oz)
Cherry tomatoes:	5 pieces
Rocket (arugula):	1 handful (about 1 cup / 30 g)
Parmigiano Reggiano (shavings):	To finish (about 1/4 cup / 15 g)
Balsamic glaze:	1–2 tbsp (15–30 ml)
Fine salt & rock salt:	As needed

How to Make It

Prep Time: 10 mins | Cook Time: ~7 mins | Rest: 2 mins | Total: ~19 mins

Step 1: Remove steak from the fridge 10–15 minutes before cooking.
Step 2: Heat a heavy pan or grill over medium-high. Sprinkle a thin, even layer of fine salt on the pan base (this helps sear and seasons lightly).
Step 3: Sear steak for 30 seconds per side to create a crust, then cook each side for about 3 minutes (aim for medium-rare).
Step 4: Rest steak for 2 minutes on a board, then slice thinly against the grain.
Step 5: On a serving board or plate, season rocket with a pinch of salt and lay it down. Add the steak slices on top.
Step 6: Finish with halved cherry tomatoes, Parmigiano shavings, a drizzle of balsamic glaze, and a touch of rock salt.

Doneness guide (optional): Rare 50°C/122°F, Medium-rare 55°C/131°F, Medium 60°C/140°F (measure after resting).

Tucci’s Tips

Use a dry steak surface — pat it well so you get a better crust.

Slice thinly and serve immediately so the warmth gently wilts the rocket.

Upgrade the glaze: reduce real balsamic with a touch of honey for a silky finish.

Variations

Lemon & Olive Oil: Swap glaze for extra virgin olive oil + lemon zest.
Herb Boost: Add fresh rosemary or thyme to the pan while searing.
Cheese Twist: Use shaved Grana Padano or Pecorino Romano.

Did You Know?

Historical Fact: Tagliata gained popularity in central and northern Italy as trattorie started serving sliced steaks “al piatto” — dressed like a salad for a lighter feel.

Fun Fact: The peppery bite of rocket (arugula) is why it’s often paired with beef in Italy — it cuts through richness without heavy sauces.

Share Your Dish!

Did you make this light Italian steak? Share your Beef Tagliata on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your plate!

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Storage & Thank You

Best served immediately so the rocket stays crisp and the steak juicy. If needed, refrigerate components separately for up to 1 day; bring steak to room temp before serving.

Can it be frozen? No — freezing will affect texture and juiciness. Enjoy fresh.

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