Tagliata is a popular Italian dish of sliced beef served over arugula. It’s typically served as a secondo (second course) during a traditional Italian dinner. If I order tagliata in Italy, I skip the primi (first course). We like to make this dish at home, often for special occasions or when we are hosting guests. The cut of beef you select is important and you might have to ask your butcher to cut the ribeye thicker than normal for the desired outcome. Choose a quality ribeye that is ideally 2″ thick, but 1 1/2″ will do in a pinch. If you only have the option for less than 1 1/2″ thickness, you’ll need to adjust the grilling times accordingly. We usually count on one ribeye for every two people.
Ingredients:
- Ribeye, 2″ thick
- Arugula
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon Dijon mustard
- Parmigiano Reggiano wedge
- Kosher salt
- Freshly ground pepper
Dry brining is a key component
You’ll begin the preparation by dry brining the beef. For us, dry brining is the key to a flavorful steak. Pat the steak dry and then generously apply kosher salt over the entire surface of the meat. Air dry the salted meat for at least three hours in the refrigerator on a rack set in a baking sheet. Note: Do not cover the meat. The salt will draw moisture out of the meat and combine with the salt. This will create a brine that is then reabsorbed into the meat. This process not only seasons your meat, it also tenderizes it. The end result is a much more flavorful and juicy steak. We actually use dry brining any time we are grilling any type of steak.
Grilling the ribeye
We use a gas grill to prepare the steak. We set the grill on high and ensure that it is fully preheated before grilling the steak. As soon as you turn your grill on to preheat, remove your steak from the refrigerator to let it come to room temperature (or close). I aim for about 15 minutes of resting outside of the refrigerator before grilling.
When your grill is ready:
- Cook the steak on each side for five minute with the grill cover open.
- Turn the steak over and then grill each side for two additional minutes with the grill cover closed.
This will result in a beautiful medium to medium-rare steak with a warm, red center and dark pink edges. Any steak cooked beyond this is overdone, in our opinion. If you prefer a more well-done steak, please feel free to adjust the grilling time, but I think you’re missing out.
After grilling, tent the steak with aluminum foil and let it rest to allow the juices to redistribute. If you do not let the steak properly rest before slicing, you’ll likely lose much of the great flavor of the steak.
While the steak is grilling, combine the olive oil, lemon juice, Dijon mustard and salt and pepper to taste.
I like to present the completed tagliata on a large platter. When you’re ready to serve:
- Generously fill the platter with the arugula. If you haven’t had arugula before, it’s a peppery lettuce. I usually buy a container of baby arugula and use half of it if it’s just the two of us.
- Pour the olive oil mixture over the arugula.
- Thinly slice the ribeye and arrange it over the dressed arugula.
- Shave the Parmigiano Reggiano over the top with a vegetable peeler.
We like to serve tagliata with oven roasted fries. If that sounds good to you, look for that post.