TABELIAAUTHENTIC RECIPE
Tagliata di Manzo con RucolaSliced Beef with Arugula
A dish born of Tuscany's steak culture. Sirloin is seared quickly at high heat, left rare, sliced thinly across the grain and served with arugula, Parmigiano and lemon. Overcooking is the greatest mistake.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Beef sirloin or striploin3–4 cm thick. Leave at room temperature for at least 30 minutes.600 g
- Arugula (rocket)Trim roots, wash well and drain.100 g
- Aged Parmigiano Reggiano (30-month)Shave with a slicer or peeler.50 g
- Lemon1 piece
- Extra virgin olive oil40 ml
- Coarse sea saltSprinkle after cooking, not before, to avoid drawing out moisture.1 pinch
- Freshly ground black pepper1 pinch
Method
Prepare arugula and beef
- 1 Trim roots from 100 g arugula, wash well and drain thoroughly.
- 2 Leave the beef at room temperature for at least 30 minutes.
Preheat the pan
- 1 Preheat an iron frying pan or grill pan over high heat for 5–7 minutes.
- 2 Season meat with salt and pepper just before cooking.
Ready when
Continue when hot enough to smoke.
Caution
Season just before cooking; doing it early draws out moisture.
Sear the beef
- 1 Add meat and cook undisturbed for 3–4 minutes.
- 2 Turn and cook another 3–4 minutes.
Ready when
Continue when the internal temperature reaches 55–58°C, medium-rare.
Caution
Do not move the meat during searing.
Rest the meat
- 1 Wrap in foil and rest for 5 minutes.
Ready when
Continue after 5 minutes.
Caution
Skipping this step releases all the juices as soon as the meat is cut.
Slice and plate
- 1 Slice 5 mm thick across the grain.
- 2 Spread arugula on a plate and overlap the meat on top.
Add cheese and lemon
- 1 Thinly shave 50 g Parmigiano over the meat.
- 2 Sprinkle with coarse salt and pepper and squeeze over lemon juice.
- 3 Drizzle 40 ml olive oil across the whole plate.
About this dish
Tagliata takes its name from the Italian word for sliced. Thinly slicing grilled beef and arranging it on arugula joined modern Tuscan steak culture relatively recently, in the 1980s. Tuscan meat cooking shares a principle of minimal cooking, and tagliata spread in that decade as its modern expression.
Searing sirloin rapidly at high heat to medium-rare, then slicing thinly across the grain, gives the dish its name. The direction of cutting changes ease of chewing and perception of savor. Along the grain feels tough, across it tender: a physical fact established as culinary technique.
Resting for 5 minutes wrapped in foil, riposo, redistributes juices through muscle fibers. Without it, juices flow onto the plate at the moment of cutting.
Bring the full course home next weekend.
Bring every dish to the table at its best.
Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.
- One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
- One timelineEvery dish’s waiting and cooking time combined into a single schedule.
- Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.