Tuscan Women Cook Says Savor Summer with steak
This summer, elevate your steak game with a dish beloved throughout Italy: Tagliata di Manzo.
A staple of Tuscan cuisine, this sliced steak is served simply yet elegantly over a bed of peppery arugula, often paired with rustic panzanella, crusty bread, and a bold Italian red. It’s the kind of vibrant fare that turns any meal into a celebration.
At Tuscan Women Cook, the premier culinary immersion vacation program, sharing the authentic flavors of Tuscany with home cooks everywhere is a delicious part of our experience.
Italy is one of the world’s top ten consumers of beef and makes every cut count bringing out the best in beef. Tagliata di Manzo is one of the country’s most popular ways to prepare steak—and it’s surprisingly simple to create at home. With just a quality cut of meat, fresh greens, and a drizzle of extra virgin olive oil and balsamic vinegar, this dish is a delicious blend of richness and refreshment.
To prepare Tagliata di Manzo at home, Tuscan Women Cook recommends a well-marbled NY strip steak with a little fat on the edge, although a strip loin or rib eye are also delicious prepared this way. Searing the edges of the steak removes some of the fat while providing enough to help brown the meat. Purchase a thick piece, 1 ½-2 inches is ideal. Season the meat with salt and pepper and sear it well on each side in a heavy pan such as one made from cast iron or black steel. Or you may cook it over a pre-heated grill. Once the steak cooks, let it rest for 10 minutes. This allows the juices to return to the center of the meat for a pleasing rare or medium-rare center. Take the resting time to assemble the salad of crisp arugula, quality olive oil, balsamic vinegar and Parmesan cheese. Then slice the steak thinly and place it over the salad.
Recipe: Tagliata di Manzo (Sliced Steak and Arugula Salad Tuscan Style)