Tagliata di Manzo with Arugula and Cherry Tomatoes
This delicious and savory Italian dish, known as Tagliata di Manzo, is a perfect combination of tender beef, fresh arugula, and sweet cherry tomatoes. The beef is grilled to perfection, maintaining its juicy tenderness, while the arugula adds a peppery contrast and the tomatoes provide a burst of flavor. A drizzle of high-quality olive oil and a sprinkle of salt and freshly cracked pepper enhance the flavors, making this dish an exceptional main course for any occasion.
Servings: 4
Course: Main Course
Ingredients
| Ingredient | Quantity |
|---|---|
| Entrecôte (beef rib-eye or similar) | 800g |
| Arugula (rucola) | 100g |
| Cherry tomatoes (pomodorini ciliegino) | 100g |
| Salt flakes (fiocchi di sale) | To taste |
| Black pepper (pepe nero) | To taste |
| Extra virgin olive oil (olio extravergine d’oliva) | To taste |
Instructions
-
Prepare the Meat:
Begin by removing the piece of entrecôte from the refrigerator at least an hour before cooking. This step is crucial because cold meat doesn’t cook evenly. Letting it come to room temperature will help it cook to perfection. -
Prep the Vegetables:
While the meat is resting, wash the arugula thoroughly and pat it dry. Place the arugula on a clean kitchen towel to absorb any excess water. Next, wash the cherry tomatoes and cut them in half, setting them aside for later. -
Prepare the Meat for Grilling:
Trim any excess fat from the piece of meat, leaving just enough for flavor. Cut the entrecôte into thick slices about 4 cm (approximately 1.5 inches) thick. This will ensure that each slice retains its tenderness during the grilling process. -
Grill the Meat:
Preheat a grill or a grill pan over high heat. Once the grill is properly heated, place one or two slices of meat on it. Reduce the heat to medium-high. Let the meat cook for about 3 minutes on one side, without touching or moving it, allowing it to sear nicely. -
Flip and Cook the Other Side:
After 3 minutes, flip the meat using tongs (avoid using a fork as it will puncture the meat and release juices). Grill the other side for an additional 3 to 4 minutes, depending on your desired level of doneness. For a rare result, you may want to check the internal temperature with a meat thermometer. The ideal temperature for rare beef is around 50-52°C (122-125°F). -
Rest the Meat:
Once cooked, remove the meat from the grill and place it on a cutting board. Let the meat rest for about 1 minute to allow the juices to redistribute, ensuring a juicy and tender bite. -
Assemble the Dish:
On a serving platter, create a bed of fresh arugula. Arrange the slices of grilled beef on top of the arugula. Add the halved cherry tomatoes around the beef, creating a colorful and appetizing presentation. -
Final Touches:
Drizzle the dish with a generous amount of extra virgin olive oil. Sprinkle with salt flakes and freshly cracked black pepper to taste.
Your Tagliata di Manzo with Arugula and Cherry Tomatoes is now ready to be served. This dish pairs wonderfully with a crisp white wine or a light red, making it a perfect choice for both casual family dinners and special occasions. Enjoy the simplicity of fresh, high-quality ingredients, and let the natural flavors shine!
By following this recipe, you’ll create a stunning plate that celebrates the beauty of Italian cuisine. The contrast between the rich, savory beef and the fresh, peppery arugula will have your guests asking for seconds. Pair it with a simple side of roasted potatoes or a light salad to complete the meal.
