Margarita's International Recipes


Tagliata di Manzo

Steak Tagliata

Steak Tagliata

I had some leftover frozen flank steak I needed to get rid of, and this recipe appeared to be a good way to do so. I'm usually not a fan of doing anything to steak beyond adding salt to it, but I suspected the quality of the flank would have been diminished after months in the freezer. I was right on both accounts. This was a delightful way to serve some not-optimal steak. Indeed, this is a very simple and elegant dish that shouts for being served to guests.

I used flank because that's what I had at home, but any steak should work.

Traditionally the steak would be grilled rather than cooked on a pan. If you grill it, you might want to make the oil and then brush it on the steak before grilling it.


Steak Tagliata


  • 2 Tbsp olive oil + more for drizzling
  • 2 garlic cloves, crushed
  • 1 rosemary sprig
  • kosher salt and pepper to taste
  • 2-4 steaks
  • 4 oz baby arugula
  • 1-2 Tbsp lemon juice
  • balsamic vinegar
  • 2 oz Parmesan cheese, shaved


Heat 2 Tbsp olive oil in an iron cast pan over medium-high heat. Add the garlic cloves and rosemary spring. Fry until the garlic is golden brown. Remove and discard garlic and rosemary. Pour out excess olive oil, leaving a thin film on the pan. Return to the stove and set heat to medium.

Season the steaks with salt and pepper. Add the steaks and cook on both sides until done to your preference. Remove and let rest.

Place arugula in the serving dishes and drizzle with olive oil and lemon juice. Pour any juices from the resting steak onto the arugula. Slice beef and place on arugula Drizzle with balsamic vinegar and top with shaved Parmesan.

Adapted from severalrecipes

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