Beef Tagliata. Grilled New York steak Tagliata served over arugula with diced tomatoes and extra virgin olive oil.
Italian recipe. Entree. Beef.
Ingredients include New York steak, arugula, tomatoes, extra virgin olive oil, sea salt, and black pepper.
Techniques include charcoal grilling, meat resting, steak slicing, and Mediterranean plating.
Nutrition tags: high protein, Mediterranean cuisine, grilled beef, Italian classic.
Dietary tags: beef, gluten free, high protein, low carbohydrate.
Wine pairings: Chianti Classico, Brunello di Montalcino, Super Tuscan, Cabernet Sauvignon.
Protein: beef. Cut: New York steak. Station: Secondi Station.
Flavor profile: medium fat, medium acid, medium salt, high umami, low sweet, low bitter, medium earthy, high fresh, low spice, medium richness.
Wine logic: structured Tuscan reds complement the grilled beef and balance the freshness of the arugula, tomatoes, and olive oil.
Related terms: Italian steak tagliata, Tuscan grilled beef, Mediterranean steak salad, New York steak recipe, arugula steak entree, Chef David Giani.
Beef Tagliata
Classic Tuscan-style grilled New York steak sliced and served over peppery arugula with fresh Roma tomatoes and extra virgin olive oil.
SecondiBeef • New York SteakTier 2
Ingredients
A simple grilled beef dish built on clean Tuscan flavors and fresh garnish.
Base recipe = 2 servings.
283 g New York steak
Sea salt and black pepper
60 g fresh arugula
240 g Roma tomatoes, diced
20 ml extra virgin olive oil
Method
Bring the steak to room temperature before cooking.
Season with sea salt and black pepper.
Grill over high heat, turning frequently, until the desired doneness is reached.
Rest the meat for 2 to 3 minutes.
Slice against the grain and serve over arugula with diced Roma tomatoes and extra virgin olive oil.
Chef’s Note: Tagliata works best when the steak is cooked hot and quickly, then sliced just before serving so the juices stay in the meat and not on the plate.
