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Tagliata di Manzo | Steak with an Italian Twist |

Tagliata di Manzo

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

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 10 minutes Cooking Time: 10 minutes

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.

Ingredients

  • 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

Instructions

1

Remove the meat from the refrigerator 1 hour before cooking to bring it up to room temperature.

2

Squeeze the rosemary in the fist of your hand to release the essential oil

3

Heat a chargrill pan to maximum heat and add the olive oil and the Rosemary Sprigs

4

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.

5

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.

6

Transfer the meat to a plate and cover with aluminum foil to rest for 4 to 6 minutes.

7

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.

8

Just before serving spray with Balsamic and spritz with olive oil and pour a little the oily juices left over from resting the meat.

Wine Matching

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 

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