Italian steak tagliata di manzo
2 servings
20 minutes
Behind the complicated name — tagliata di manzo — lies a simple way to cook steak. The specialty of the recipe is that after frying, the steak is poured with rosemary oil, covered with foil and left to rest for five minutes. During this time, the meat is soaked in the smell of rosemary, the juice in it disperses, the steak becomes soft and aromatic. An additional pleasure is in the parmesan, which adds a delicious flavor to the dish and gives the texture a tenderness.
1
Prepare the necessary ingredients. Take the steak out of the fridge and leave it for an hour to reach room temperature.
- Beef ribeye: 1 piece
2
Crush the rosemary to release the essential oils.
- Rosemary: 1 sprig
3
Throw it in olive oil. Leave for an hour.
- Rosemary: 1 sprig
- Olive oil: 125 ml
4
Season the steak with salt and pepper, brush it with rosemary oil.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 125 ml
- Rosemary: 1 sprig
5
Preheat the grill pan to maximum; when it starts to smoke, turn off the heat and place the steak on it. Cook for 4 minutes on each side, flipping every 2 minutes.
- Beef ribeye: 1 piece
6
Then, holding the meat with tongs, sear the sides of the steak.
- Beef ribeye: 1 piece
7
Transfer the steak to a clean container, drizzle with rosemary oil, and cover with foil. Let it rest for 4–6 minutes.
- Beef ribeye: 1 piece
- Olive oil: 125 ml
8
Slice the cooked steak into pieces about one centimeter thick.
9
Place arugula on the plate, then add the steak, seasoning it with salt and pepper.
- Rocket (arugula): 100 g
- Beef ribeye: 1 piece
- Salt: to taste
- Ground black pepper: to taste
10
Garnish with randomly sliced parmesan.
- Parmesan (Parmigiano Reggiano): 40 g
