When I lived in Florence, I became obsessed with Tagliata Di Manzo or Seared Florentine Steak Recipe. Growing up in California, I didn’t eat a ton of red meat but always appreciated a good steak.
But I didn’t really get into the nuances until I first tried the grilled steak that is tagliata. True, this sliced steak often gets overshadowed by the more impressive Bistecca all Fiorentina, but served with arugula and Parmigiano Reggiano this is just as much worthy of your time.
Why You’ll Love This Recipe
The tagliata di manzo is, like so much classic Tuscany food, a very simple preparation. It’s a favorite on the menus of classic Italian restaurants like trattorie when a bistecca Fiorentina is a bit too much but customers still crave a good steak. So if you are in the mood for meat, but don’t want the whole steak, this is a great option for you.
Like the bistecca, this is always cooked rare or, at the most, medium-rare in Florence. Served with a scattering of fresh rocket (arugula) and shaved parmesan, this {Tagliata Di Manzo} Seared Florentine Steak recipe is a meal on its own.
Tagliata di Manzo Recipe Ingredients
These are the ingredients that you’ll need to make this recipe:
- Sirloin or rib-eye (bone-in) steak about 1 1/2-inch thick
- Fresh rosemary
- Extra-virgin olive oil
- Baby arugula
- Parmigiano Reggiano cheese
How To Make This Recipe
These are the instructions that you’ll need to follow to make this recipe:
- Remove the meat from the refrigerator 1 hour before cooking to bring it up to room temperature. Bash the rosemary with the palm of your hand on the chopping board to release the essential oil, and drop in the olive oil in a small jug or bowl and let infuse for 1 hour.
- Heat a chargrill pan to maximum heat. Season the meat with salt and brush over some of the rosemary-infused oil. When the pan begins to smoke, turn down the heat just a little and immediately place the steak in the pan.
- Cook for 4 minutes on each side, turning every 2 minutes, then cook for a further 2 minutes on the bone side, holding the steak upright with a pair of tongs. Transfer the meat to a plate, pour over the rest of the rosemary-infused oil and cover with aluminum foil to rest for 4 to 6 minutes.
- Slice the meat into 1.5 cm (1/2-inch) thick pieces, season with freshly ground pepper and serve topped with fresh rocket, shaved parmesan and the oily juices left over from resting the meat.
When serving the classic Florentine dish, tagliata di manzo, consider pairing it with side dishes that complement the rich flavors of the grilled and sliced steak. That could be sauteed Italian mushrooms, wilted spinach, roasted broccoli, or roasted potatoes, which are ideal absorbs the steak’s juices.
For wine, a robust Chianti Classico or a Barolo works beautifully, as their structured tannins and deep fruit notes enhance the succulent flavors of the beef, creating a harmonious balance with each bite. Together, these pairings elevate the simple elegance of tagliata di manzo, making for a truly memorable Italian dining experience.
Steak Recipes
In search of more delicious steak recipes? Here are a few favorites around here:
- Grilled Steak Salad with Tomato Sherry Vinaigrette Recipe
- Gluten-Free Grilled Carne Asada Recipe
- Steak Sandwich With Italian Salsa Verde
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Tagliata Di Manzo} Seared Florentine Steak Recipe
Ingredients
- 800 g (1lb 12oz) rump (sirloin) or rib-eye (bone-in) steak about 4 cm (1½ in) thick
- 1 sprig fresh rosemary
- 125 ml (4 fl oz/ 1/2 cup) extra-virgin olive oil
- 1 handful rocket baby arugula to serve
- Parmigiano Reggiano cheese to serve
Instructions
- Remove the meat from the refrigerator 1 hour before cooking to bring it up to room temperature. Bash the rosemary with the palm of your hand on the chopping board to release the essential oil, and drop in the olive oil in a small jug or bowl and let infuse for 1 hour.
- Heat a chargrill pan to maximum heat. Season the meat with salt and brush over some of the rosemary-infused oil. When the pan begins to smoke, turn down the heat just a little and immediately place the steak in the pan.
- Cook for 4 minutes on each side, turning every 2 minutes, then cook for a further 2 minutes on the bone side, holding the steak upright with a pair of tongs. Transfer the meat to a plate, pour over the rest of the rosemary-infused oil and cover with aluminum foil to rest for 4 to 6 minutes.
- Slice the meat into 1.5 cm (1/2-inch) thick pieces, season with freshly ground pepper and serve topped with fresh rocket, shaved parmesan and the oily juices left over from resting the meat.
