Culinary Explorer
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Tagliata di Manzo con Rucola
Created by Chef Graziella
A thick steak, seared hard, rested properly, and sliced over bitter greens. Tuscany proves again that restraint is the highest form of cooking.
Tagliata means 'cut,' and the name tells you everything. This is not a complicated dish. It is a steak, cooked correctly, sliced, and served over peppery greens. The technique is the recipe.
Tuscans understand that good meat needs almost nothing. A proper sear to create crust. Adequate rest so the juices stay inside where they belong. Sharp knife, clean cuts against the grain. What you keep out is as significant as what you put in. No marinades. No compound butters. No pan sauces swimming with cream and mushrooms. Just heat, salt, and the quality of your ingredients laid bare.
The arugula is not a garnish. It is fundamental. The warm meat wilts the leaves slightly, and the peppery bite cuts through the richness of the beef. The Parmigiano adds salt and savory depth. The olive oil ties everything together. Ten minutes from start to finish, and you have produced something that belongs on any table in Florence.
Ingredients
ribeye or strip steak
Quantity
1 (about 1 pound)
1 1/4 inches thick, at room temperature
extra virgin olive oil
Quantity
2 tablespoons, plus more for finishing
kosher salt
Quantity
to taste
| Ingredient | Quantity |
|---|---|
| ribeye or strip steak1 1/4 inches thick, at room temperature | 1 (about 1 pound) |
| extra virgin olive oil | 2 tablespoons, plus more for finishing |
| kosher salt | to taste |
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