Tagliata di manzo — tender slices of beef over arugula with Parmesan

Tagliata di manzo is one of the most elegant and simplest dishes of Italian cuisine: beef seared quickly over high heat, left to rest, cut into thin slices and served over a bed of fresh arugula with shaved Parmesan and extra virgin olive oil, as it is known in the tradition of Tuscan restaurants.

INGREDIENTS (for 4 people):

• 800 g beef (sirloin or ribeye, one thick piece)
• 100 g fresh arugula
• 50 g Parmesan (Parmigiano Reggiano), shaved into strips
• 10–12 cherry tomatoes, halved
• 4 tablespoons extra virgin olive oil
• coarse salt and freshly ground black pepper, to taste
• 1–2 tablespoons balsamic vinegar
• 1 sprig fresh rosemary (optional)

PREPARATION STEPS:

1. Take the meat out of the fridge 30–60 minutes before cooking so it reaches room temperature; pat it dry with kitchen paper and rub it with a little olive oil, salt and black pepper.
2. Heat a cast-iron pan (or another heavy pan) over high heat until it is nearly smoking. Add the rosemary and the meat; sear 2–3 minutes on each side for medium-rare (or a little longer if you want it more cooked).
3. Remove the meat from the pan, cover it loosely with aluminium foil and let it rest for 5–10 minutes — this returns the juices to the centre and makes the meat tender and juicy.
4. Meanwhile, spread the arugula on a large serving plate, add the cherry tomatoes and sprinkle with olive oil, salt and pepper.
5. Cut the meat into thin slices (about 1 cm) against the grain and arrange them over the arugula.
6. Cover the slices with Parmesan shavings, sprinkle with the balsamic vinegar and a drizzle of extra olive oil. Serve immediately, with fresh bread alongside to soak up the juices.

Preparation time: about 15 minutes + 10 minutes resting
Servings: 4 people