Balsamic Beef Steak Salad

This tagliata inspired steak dish is my favourite beef salad recipe. This steak salad is always a crowd pleaser with unctuous balsamic, salty cheese and fresh rucola and tomatoes. extremely satisfying. The Italian word tagliata simply refers to the way that the steak is cut and so there are many variations of this Italian beef and rucola salad. I use fillet steak for this beef salad recipe to keep the dish light and low fat. Because it is light but also so tasty, I find this steak salad recipe works well in both summer and winter. Best of all, this beef tagliata salad is ready in less than 20 minutes, making it the perfect last-minute luxury supper.

This recipe is very simple and so it relies on the quality of the ingredients. For best results, I recommend using the highest quality beef fillet steak and well-aged balsamic vinegar - traditional ones from Modena, Italy stand out. When it comes to cheese, both Parmigiano Reggiano and the saltier sheep's Pecorino Romano bring out the best flavours.

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Tagliata Beef Steak

Yield: 2

Author: Dee Kirk

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Tagliata is one of my favourite steak salad recipes and one that I make for supper almost once a week. The Italian word tagliata simply refers to the way that the steak is cut and so there are many variations of this Italian beef and rucola salad. I use fillet steak for this beef tagliata recipe to keep the dish light and low fat. Because it is light but also so tasty, I find this steak salad recipe works well in both summer and winter. Best of all, this beef tagliata salad is ready in less than 20 minutes, making it the perfect last-minute luxury supper. This recipe is very simple and so it relies on the quality of the ingredients. I recommend using the highest quality beef fillet steak you can find and well-aged balsamic vinegar; I find the best brands are the traditional ones from Modena, Italy. In terms of cheese, I find that both Parmigiano Reggiano and the saltier sheep's Pecorino Romano both work best.

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Ingredients

• 300g of fillet steak
• 2 cloves of garlic, sliced into thin discs
• A sprig of rosemary or thyme
• 1 tablespoon of good quality aged balsamic vinegar
• 1 tablespoon of butter
• 50g of parmesan or pecorino cheese, shaved with a vegetable peeler
• 60g of toasted pine nuts
• 2 cups of rucola leaves (rocket /arugula)
• 12 cherry tomatoes to garnish.
• Salt and Pepper

Instructions

1. First prepare the steak to make it as tender as possible. Season with salt and pepper and lay the garlic and herbs on the grain side of the fillet. Take a meat hammer or heavy object ( I use the mortar from my stone pestle and mortar) and bash the garlic and herbs into the flattened steak so that they release their aromas. Leave to sit for at least 10 minutes.
2. Meanwhile, shave the cheese using a vegetable peeler and toast the pine nuts. Pine nuts burn very easily, if you decide to dry toast them on a pan then you you must stand over them like a hawk or they will blacken in a flash and take on a bitter taste. I find it much more efficient to roast batches of pine nuts in the oven and then store the pre-roasted pine nuts in a jar. Lay the pine nuts on a baking tray covered with parchment paper, roast at 150C for 15 minutes, shaking to turn at 5 minute intervals. Once cooled, they can be stored in a closed jar for approximately a month.
3. To cook the steak, bring a non-stick pan to a high heat. You should hear a searing sound as you lay the flattened steak on the pan. Tagliata beef steak is traditionally eaten rare or medium-rare but you can cook it for longer according to your preference. I recommend cooking the meat less than you would usually as it will continue to cook while it rests. I cook the steak for 2 minutes initially, turn it over and then let it cook for another minute. Once ready, turn off the heat and remove the steak and immediately wrap in a tight parcel of aluminium foil.
4. Let the pan cool down for 3-5 minutes and then pour in the balsamic vinegar, mixing with a spatula to degrease the pan so that the meat residue combines with the vinegar. Carefully open the aluminium foil parcel and pour the meat juices into the vinegar. Finally, add a knob of butter, season and combine.
5. To plate the tagliata beef steak, take a very sharp knife and slice the meat thinly along on the diagonal. Lay on a bed of arugula, pour the sauce over the still warm steak so that it absorbs the flavours and garnish with the parmesan cheese shavings, pine nuts and a scattering of cherry tomatoes.

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Frequently Asked Questions

What cut of beef is tagliata?

Tagliata traditionally utilizes tender cuts of beef, such as fillet, sirloin, rib-eye, or tenderloin. These cuts are prized for their marbling, which contributes to their tenderness and flavor. However, the specific cut can vary based on regional preferences and availability. The key is to choose a cut that is well-marbled and can be sliced thinly.

Why is it called tagliata?

The name "tagliata" is Italian, and it simply means "sliced." This refers to the way the steak is prepared, typically cut into thin slices after cooking. This presentation allows for the meat's juices to be evenly distributed and the flavors to be fully appreciated.

What part of the cow is tagliata?

Tagliata can be sourced from various parts of the cow, but the most common choices are from the loin and rib sections. These areas yield tender and flavorful cuts like sirloin, rib-eye, and tenderloin. The loin, in particular, is known for its tenderness, while the rib section offers a richer, more flavorful experience.

What is tagliata in English?

While "tagliata" is an Italian term, it doesn't have a direct English equivalent. It's often described as a sliced beef steak or a grilled beef steak salad. The dish's simplicity and elegance have made it popular worldwide, and it's often featured on menus in restaurants that specialize in Italian cuisine.

Is tagliata healthy?

Tagliata can be a healthy meal when prepared with lean cuts of beef and served with a side of vegetables. Grilling or broiling the steak, rather than frying, can help reduce fat and calories. Additionally, choosing a lean cut of beef, such as sirloin or tenderloin, can further contribute to a healthier meal. However, it's important to be mindful of portion sizes and the amount of added fats, such as butter or oil.

What are the 3 tender cuts of beef?

Three of the most tender cuts of beef are:

1. Tenderloin: Known for its exceptional tenderness and mild flavor, the tenderloin is a prized cut that is often used for special occasions. It's typically grilled or pan-seared to perfection.

2. Filet Mignon: A smaller, more tender cut from the tenderloin, filet mignon is often considered a delicacy. It's typically served individually and is often accompanied by rich sauces or flavorful sides.

3. Rib-Eye: Marbled and flavorful, the rib-eye offers a balance of tenderness and richness. It's a popular choice for grilling or roasting, and it's often served with a bone-in to enhance its flavor.

How do you say beef tagliata?

You would say "beef tagliata" as "beef tah-lee-AH-tah."

How do Italians eat their steak?

Italians often enjoy steak simply grilled or pan-seared, with a drizzle of high-quality extra virgin olive oil, a sprinkle of sea salt, and perhaps a squeeze of fresh lemon juice. This minimalist approach allows the natural flavor of the meat to shine. Tagliata is a popular Italian dish that aligns with this simple yet flavorful approach to steak.

How many ribeyes are in a cow?

The number of ribeye steaks that can be obtained from a cow varies depending on the size of the animal and the specific cutting techniques used by the butcher. However, a typical steer can yield two ribeye steaks from each side of the rib primal cut.

Is Tagliata raw?

No, tagliata is not raw. It's cooked to a medium-rare or medium doneness, which is common for many steak dishes. This ensures that the meat is tender and juicy while still being safe to eat.

What is beef called in Italy?

In Italian, beef is called "manzo."

What is steak called in Japan?

In Japanese, steak is called "suteiku."

What is the best cut of meat for tagliata?

As mentioned earlier, sirloin, rib-eye, and tenderloin are excellent choices for tagliata. These cuts offer a good balance of tenderness and flavor. However, the best cut ultimately depends on personal preference and the desired level of marbling.

Why is raw beef pink?

The pink color in raw beef is due to the presence of myoglobin, a protein that binds to oxygen. When meat is exposed to oxygen, the myoglobin changes color, resulting in the characteristic red or pink hue. The level of oxygenation and the type of muscle tissue influence the specific shade of pink.

What is Italian raw beef called?

A popular Italian dish featuring raw beef is carpaccio. It's typically made with thinly sliced raw beef, drizzled with olive oil, lemon juice, and topped with arugula. Carpaccio is often served as an appetizer or a light main course.

What cut of beef is used in Tuscany?

In Tuscany, a popular cut of beef for grilling is the T-bone steak. It's a thick-cut steak that includes both the tenderloin and striploin, providing a variety of textures and flavors. The T-bone steak is a classic Tuscan dish that is often grilled over wood or charcoal.

What is the king of steak cuts?

The Kobe beef from Japan is often considered the "king of steak cuts." It's renowned for its exceptional marbling, tenderness, and rich flavor. The intricate network of fat within the meat contributes to its juiciness and melt-in-your-mouth texture.

Is beef tagliata fat?

The fat content of tagliata can vary depending on the cut of beef and the preparation method. Leaner cuts like sirloin or tenderloin can be used to reduce fat, and grilling or broiling can help minimize fat absorption. However, it's important to note that some marbling is essential for flavor and tenderness.

What is Italian cured beef called?

Italian cured beef is often referred to as salumi. Some popular types of salumi include prosciutto, mortadella, and soppressata. These cured meats are produced through a process of salting, drying, and sometimes smoking, resulting in a flavorful and shelf-stable product.