Tagliata, from the verb tagliare, simply means cut.
This is all you need to describe this famous warm beef salad, usually served over arugula, and topped with shavings of Parmigiano Reggiano.
I season my steaks with Montreal Steak Spice, a blend of garlic, salt, coriander, black pepper, cayenne pepper and dill seeds, but you can just use salt and pepper if you prefer.
The vinaigrette can vary according to your mood, and it could be made of red wine vinegar and olive oil, and perfumed with dried or fresh oregano if you wish. I have a preference for this version, made with homemade basil pesto. The choice is yours. I guarantee that after trying this salad, you will make it over and over again, and you will entertain with it.
Tagliata di manzo
approximately 200 g beef steak per person, I like strip loin for this recipe
Montreal Steak Spice, to taste
2 tablespoons basil pesto, preferably homemade
2 tablespoons hot tap water
2 scallions, chopped
10 cherry tomatoes, halved
2 large handfuls baby arugula
Parmigiano Reggiano shavings, to taste
1. Take the steaks out of the refrigerator 30 minutes before you want to cook them and season with the spice mixture or salt and pepper. Cook the steaks the way you like them. The exact time will depend on the cut of meat, the thickness and what you cook them on. I cooked mine for 5 minutes per side on the barbecue and they turned out rare to medium-rare, like I like them. Take the steaks and let them rest in a warm place, loosely covered with foil, for at least five minutes.
2. While the meat is resting, prepare the salad. In a large bowl, add the pesto and dilute it with approximately the same amount of hot tap water.
3. Add the arugula, the scallions and tomatoes on top, but do not mix yet.
4. Shave the parmesan and set aside.
5. After the steaks have rested, slice them thinly, mix the salad at the last minute, divide it amongst the plates, place the meat on top, sprinkle with parmesan shavings and finish with a few drops of lemon juice on the cut meat.