In the quaint and beautiful village of Gualdo, Le Marche, Italy, we first discovered Tagliata di Manzo. Most notably this is a firm favourite on the menus of trattorie or restaurants when a bistecca Fiorentina is a bit too much but customers still crave a good steak.
Tagliata di Manzo is a house speciality in many of the tiny family-run restaurants in the area. Most of the cooks are local people that are sharing traditional dishes. Each kitchen offers the dish with a twist dictated by family taste and traditions. Sometimes cooked with Rosemary, sometimes with Black Truffles which are harvested locally. A favourite of ours is Tagliata di Manzo Con Rucola e Grana e Pomodorini or, Steaks with Rocket, Cheese and Cherry Tomatoes. It is a wonderful dish to share with friends.
This is a very simple preparation
To make this very fashionable Italian dish, you need some really good, tasty and tender beef. There are a variety of sauces that you can serve with the beef to make it even more delicious. A bistecca is always cooked rare or, at the most, medium–rare in Le Marche. Served with a scattering of fresh rocket (arugula) and shaved parmesan and cherry tomatoes this dish is a meal on its own. Don’t forget some good crusty bread to mop up the juices.
Tagliata di Manzo
To make this very fashionable Italian dish, you need some really good, tasty and tender beef. There are a variety of sauces that you can serve with the beef to make it even more delicious.
- 800 g 1 lb 12 oz rump (sirloin) or rib-eye (bone-in) steak about 4 cm (1½ in) thick
- 1 sprig fresh rosemary
- 125 ml 4 fl oz/½ cup extra-virgin olive oil
- 1 handful rocket baby arugula to serve
- Parmigiano Reggiano cheese to serve
Remove the meat from the refrigerator 1 hour before cooking to bring it up to room temperature.
Squeeze the rosemary in the fist of your hand to release the essential oil
Heat a chargrill pan to maximum heat and add the olive oil and the Rosemary Sprigs
When the pan begins to smoke, turn down the heat just a little and immediately place the steak in the pan on top of the Rosemary. This will allow the Rosemary flavor to be absorbed by the meat.
Cook for 2 minutes on each side, turning every couple minutes, then cook for a further 2 minutes on the fat side, holding the steak upright with a pair of tongs.
Transfer the meat to a plate and cover with aluminum foil to rest for 4 to 6 minutes.
Slice the meat into 1.5 cm (1/2-inch) thick pieces, season with freshly ground pepper and serve topped with fresh rocket, shaved parmesan, halved Cherry Tomatoes.
Just before serving spray with Balsamic and spritz with olive oil and pour a little the oily juices left over from resting the meat.
Tagliata di Manzo Con Rucola e Grana e Pomodorini needs a good red wine to wash it down. We chose an Arabella Reserve Shiraz Viognier Magnum 2017. Who would think a big dollop of gutsy Shiraz can be brought to life by a tiny smidgeon of peachy pure Viognier. Big, rich, ripe bramble and damson fruit with lashings of oak are given a soft, silky finish by the addition of the Viognier with its hint of white peach acting as the perfect foil to the peppery undertones. Available from Naked Wines