When I get my hands on a nice piece of sirloin, the first thought that comes to mind is: do I have arugula, cherry tomatoes, and Parmesan? If so, then it’s “Beef Tagliata” (Tagliata di Manzo here in Italy) time! That is, a dish as simple as it is delicious, provided the meat is cooked properly. Here’s how I do it.
Beef Tagliata with Arugula, Cherry Tomatoes, and Parmesan Shavings.
Equipment
- Knife
- Skillet
- Cutting board
- Tongs
Ingredients
- About 10.5 ounces beef sirloin
- 3.5 ounces arugula
- 8.8 ounces cherry tomatoes
- Olive oil as needed
- Coarse salt as needed
- Rosemary as needed
- Parmesan shavings as needed
Instructions
- Bring Beef to Room Temperature: Take the sirloin out of the fridge about 30 minutes before cooking. Season it with olive oil, coarse salt, and rosemary.About 10.5 ounces beef sirloin, Olive oil, Coarse salt, Rosemary
- Prepare the Salad: Wash and dry the arugula and cherry tomatoes.3.5 ounces arugula, 8.8 ounces cherry tomatoes
- Heat the Skillet: Preheat your skillet over medium-high heat and place the sirloin in the center using tongs.
- Cook the Beef: Cook for about 2 minutes per side for rare, or 3 minutes for medium-rare, achieving a golden crust outside and a pink center.
- Rest and Slice: Once cooked, remove the beef from the heat and let it rest on a cutting board. Slice it into thin pieces across the grain.
- Serve: After slicing the beef, season with a pinch of salt and some black pepper. Enjoy it warm, drizzled with its cooking juices. You can accompany it with a side of arugula and cherry tomato salad, optionally topped with Parmesan shavings and a drizzle of balsamic vinegar.Parmesan shavings
Notes
- Cherry Tomatoes are common in the U.S. If unavailable, grape tomatoes make a good substitute.
- If authentic Parmigiano-Reggiano is not available, look for domestically produced Parmesan. For a closer alternative, try aged Asiago or Grana Padano. Opt for blocks and shave them yourself for the freshest taste and best presentation.
Embracing Simplicity: The Charm of Tagliata di Manzo in Tuscan Cooking
This Tagliata di Manzo recipe holds a special place in Italian cuisine, sourced from the rich culinary heritage of Tuscany, focusing on letting the flavors of high-quality meat shine through.
The marriage of tender, grilled beef with the peppery bite of arugula salad reflects the region’s dedication to fresh, seasonal produce
For more culinary delights from Siena and beyond, explore the link to embark on a journey through the flavors of Tuscany.
