Italian steak to satisty your cravings
These are the top features of this delicious recipe:
A juicy, pan-seared steak that is thinly sliced and drizzled with its own cooking juices for a truly perfect result
The arugula salad is light, fresh, and quick to prepare
The entire dish takes only 15 minutes to make
Suitable for people who do not eat gluten
Great as a quick meal, appetizer, lunch, or dinner
The steak can be cooked in a pan at home or on an outdoor grill
The doneness level can be adjusted to your personal preference
How to Prepare the Perfect Steak for This Dish (Tips)
Tagliata means the steak is sliced — and to make it truly perfect, follow these tips:
- Take the meat out of the fridge at least 30 minutes before cooking so it reaches room temperature.
- Season it well with salt and pepper just before cooking.
- Heat the pan until very hot (we recommend a Tefal Renew+ ceramic pan, which works great).
- Sear the steak in a bit of olive oil. Cook for two minutes to get a nice caramelization and golden-brown crust.
- Flip the steak, add rosemary and garlic, and cook for another two to three minutes, until the internal temperature reaches 52°C / 125 °F (for medium doneness).
- Always measure the temperature on the plate, not in the pan.
- Let the steak rest for 5 minutes, then slice and serve.
Storing
Steak Tagliata is best when freshly prepared — that’s when the meat is tender, juicy, and melts in your mouth.
However, if you do have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Enjoy cold in a sandwich or salad.
How to make steak tagliata at home (video)
Check this short video to master making steak tagliata at home.
Next, try these steak recipes
- Argentinian steak with Pico de Gallo
- Argentinian steak with grilled vegetables
- Grilled T-bone Steak with Smashed Cucumbers
- Grilled Ribeye Steak
- Honey-Glazed Grilled Pork Butt
- Grilled Ribeye Steak with Corn Salsa
Made in collaboration with Digital House d.o.o. for SEB d.o.o.
METHOD
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steak
Take the steak out of the refrigerator at least 30 minutes before cooking. Season both sides with salt and pepper, then set it aside while you heat the pan.
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searing
Sear the steak for two minutes to create a nice caramelization and golden-brown crust. Flip the steak, add rosemary and garlic, and cook for another two to three minutes, until the internal temperature reaches 52°C / 125°F (for medium doneness). Transfer the steak to a plate and pour the pan juices over it. Meanwhile, prepare the arugula salad.
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arugula salad
In a small bowl, mix the dressing ingredients: olive oil, freshly squeezed lemon juice, salt, pepper, and grated garlic. Stir well to combine. Rinse the arugula under running water, pat it dry, and transfer it to a large salad bowl. Drizzle with the dressing and add some thinly shaved Parmesan.
TipOptionally, mix 1 tablespoon of the salad dressing with the pan juices and drizzle it over the steak just before serving for even more flavor. -
serve
Slice the steak into thin strips, drizzle with the pan juices, and serve alongside the arugula salad.
