At our butcher counter, La Macelleria, you can shop our ethically farmed and sustainably sourced meat and cook it at home the Italian way. Simple and delicious, tagliata is one of Italy’s most popular steak dishes. 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. One of the most popular ways to serve it is alongside a peppery rocket salad with thinly shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil and balsamic vinegar. Visit La Macelleria and ask our butchers to help you find the perfect cut.
Tagliata (Sliced Italian Steak)
Yield: 2 servings
340g Scamone (rump steak) divided into two cuts
Kosher salt, q.b. (as needed)
3 cups rocket
1 1/2 tbsp Ligurian extra virgin olive oil (Our chef recommends ROI)
1/2 fresh lemon
6 tbsp Parmigiano Reggiano DOP, thinly shaved
1/2 tbsp Balsamic vinegar (Our chef recommends Villa Manodori)
A pinch Maldon salt
Season steak with kosher salt. Heat grill and cook on high heat, 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 rocket with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Top rocket with shaved Parmigiano Reggiano cheese.
Slice steak and finish with a pinch of Maldon Salt, about 1 or 2 flakes per slice. Divide rocket and steak between two plates. Garnish with a final drizzle of extra virgin olive oil and balsamic vinegar.
For those of you who don’t want to cook, the dish is also available at Cucina del Mercato.