Italian Meat Recipes

“TAGLIATA”: Sliced Italian Steak

Simple and delicious, tagliata is one of Italy’s most popular steak dishes.

Unlike Bistecca alla Fiorentina, a thick slab T-bone steak served blood rare, tagliata is a boneless piece of grilled beef, served in slices.

In fact, tagliata gets its name from the Italian verb tagliare, meaning “to cut.”

To make beef tagliata, all you need a high-quality cut of beef and a few simple seasonings.

We suggest a New York strip, bohemian, hanger, or flank steak.

One of the most popular ways to serve it is alongside peppery arugula salad with thinly shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil and balsamic vinegar.




  • 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 extra virgin olive oil 
  • 1/2 fresh lemon
  • 6 tbsp Parmigiano Reggiano DOP, thinly shaved
  • 1/2 tbsp Balsamic vinegar 
  • A pinch of salt



Season steak with kosher salt. Heat grill and cook on high heat.

Cook until medium rare, or desired cooking temperature.

Set aside on a cutting board and let it rest for about 5 minutes. (You can also sear in a pan if you prefer.)

Meanwhile, dress the arugula with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.

Top arugula with shaved Parmigiano Reggiano cheese.

Slice steak and finish with a pinch of salt, about 1 or 2 flakes per slice.

Divide arugula and steak between two plates.

Garnish with a final drizzle of extra virgin olive oil and balsamic vinegar.




Source Eataly

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