About this recipe
Jacob Schmidt from the Utah Beef Council shows how to make beef tagliata, an Italian dish of beautifully charred steak over a bed of peppery arugula and finished with shaved Parmesan. This is a light, yet filling dish that’s great as a main course or a delicious side-dish salad.
Beef tagliata is typically made with a richer, higher quality cut of beef, such as rib-eye or even tenderloin. But if these cuts are out of your price range, Schmidt recommends using flat iron steak or thinly sliced top round marinated for a few hours in balsamic.
The dish features a balsamic glaze, which you can make yourself by simmering balsamic vinegar into a pan until syrupy.
Make this grilled beef and tabbouleh salad for a protein-rich meal
“Beef is a great source of protein, but it’s also full of zinc and iron and lots of those B vitamins that we need for energy through the day,” Schmidt said. “It only takes about three little ounces, the size of a deck of cards, to get all those super nutrients.”
Jennifer Burns notes that you can add additional vegetables to the beef tagliata, such as cucumber or bell pepper.
“Make sure you season with the salt and pepper, even on the greens,” Burns said.
Ingredients
Yields: 2 servings
Beef Tagliata
Directions
Beef Tagliata
-
Remove the steaks from the refrigerator 30 minutes before cooking. Preheat a cast-iron pan over medium-high heat.
-
Use a paper towel to dry the steaks very well. Season them evenly on both sides with kosher salt. Drizzle a touch of olive oil on each steak and place on the hot cast-iron pan.
-
Cook on medium-high heat for about 7 to 8 minutes without moving the steaks to develop a good sear. Flip and repeat on the other side until an instant-read thermometer reaches 145°F at the thickest part.
-
Transfer the steaks to a plate, tent with foil and let rest for 5 minutes.
-
In a medium bowl, toss together the arugula, olive oil and 1 teaspoon of aged balsamic. Season lightly with kosher salt and top with shaved Parmigiano Reggiano.
-
Slice the steak into 1-inch-thick slices and season with a pinch of Maldon sea salt. Arrange arugula on a platter, top with steak and drizzle with accumulated juices and remaining aged balsamic.
Rate This Post
Recipe courtesy of www.beefitswhatsfordinner.com
Sponsored by Utah Beef Council
Copyright 2026 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
SavorNation is reader-supported and may earn an affiliate commission.
