This recipe in Pisa is known as ‘Tagliata di Mucco Pisano,’ which means “Sliced Beef from the Pisan Cow”, just to give you an idea of how proud the people of Pisa are of their meat… However, even if you don’t have a Pisan cow at hand, the good news is that you can cook this recipe with any high-quality steak, as long as it’s thick enough to be considered a steak or fillet.
Sliced Beef with Grilled Vegetables in the Pisan Style
Equipment
- Grill pan
- Knife
- Cutting board
- Small saucepan
Ingredients
- 2.2 pounds of Mucco Pisano beef or any high-quality steak, such as Ribeye or New York Strip about 1-inch thick
- 4 scallions
- 1 yellow bell pepper and 1 red bell pepper
- 3 zucchinis
- 1 Treviso radicchio or any type of radicchio or a slightly bitter green like endive
- Salt and pepper to taste
- Extra virgin olive oil
- A handful of parsley chopped
- Balsamic vinegar of Modena
- 1 clove Garlic
Instructions
- Prep the Vegetables: Slice the zucchinis and bell peppers (remove the seeds from peppers), cut the scallions in half, and the radicchio into 5-6 pieces. Grill the vegetables on a cast-iron grill pan over medium heat, turning occasionally, until they are lightly charred and tender, about 5-7 minutes.4 scallions, 1 yellow bell pepper and 1 red bell pepper, 3 zucchinis, 1 Treviso radicchio
- Season the Vegetables: Once grilled, chop the bell peppers and zucchinis into small pieces. Toss them in a bowl with a little olive oil, a crushed garlic clove (optional), and chopped parsley. Season with salt and pepper, then set aside on a serving platter.Salt and pepper to taste, Extra virgin olive oil, A handful of parsley, 1 clove Garlic
- Prepare the Beef: Remove the beef from the refrigerator at least 3 hours before cooking. Pat dry with paper towels. You can season the beef with salt either before or after grilling, depending on preference. For a medium cook, grill the beef on a hot cast-iron skillet for 8 minutes per side, then stand it upright on the edge for 3-4 minutes. Adjust the time for your desired doneness. Optionally, rub a little olive oil on the beef before grilling to prevent sticking and enhance crispiness.2.2 pounds of Mucco Pisano beef or any high-quality steak, such as Ribeye or New York Strip
- Slice and Serve: After grilling, let the beef rest for a few minutes, then slice thinly against the grain with a sharp knife. Arrange the slices over the grilled vegetables on the platter. Season with salt, pepper, and olive oil.
- Make the Balsamic Reduction: In a small saucepan, bring balsamic vinegar to a boil and add half a tablespoon of sugar. Reduce the heat and simmer until the mixture thickens into a syrup.Balsamic vinegar of Modena
- Serve the Meet and Vegetables: Drizzle Balsamic Reduction over the beef and vegetables before serving.
Notes
- For the best flavor, aim for a rare to medium-rare cook on the beef, but adjust according to your taste.
- Use a meat thermometer to ensure your beef is cooked perfectly: 129°F for rare, 140°F to 149°F for medium, and over 165°F for well done.
- Serve this dish immediately to enjoy the blend of warm, tender meat and crisp, flavorful vegetables.
Embracing Tuscan Tradition: Tagliata di Mucco Pisano
This dish, Tagliata di Mucco Pisano, encapsulates the essence of Tuscan cuisine with its focus on locally sourced ingredients and simple yet flavorful preparation. The use of beefsteak from the indigenous Mucco Pisano cattle highlights the region’s dedication to preserving traditional breeds and flavors.
Grilling the steak to perfection and pairing it with a medley of grilled vegetables enhances the natural flavors, while the balsamic reduction adds a touch of sophistication.
Tagliata di Mucco Pisano is a celebration of Tuscany’s culinary heritage, showcasing the marriage of quality ingredients and culinary expertise. For more culinary delights from Pisa and its surroundings, explore the link provided to discover a treasure trove of authentic dishes waiting to be savored.
