An Italian classic: Tagliata di Manzo
So we’ve had quite a fastfood week and maybe its because of the weather too, but I was craving some lighter food. Time for an Italian classic dish called Tagliata di Manzo. It’s a favorite amongst Italian bellas who are watching the calories they eat, but as known from Italian people they don’t compromise on flavor, so it’s still pretty damn awesome. I have a #nowaste challenge going on, so I try to be as creative as possible. This means sometimes changing a classic dish slightly and thus using the lettuce we already had with a high quality piece of meat we bought at our favorite butcher Van Es.
Recipe for Tagliata di Manzo ~ 2ppl
350 gr strip steak (a contra fillet of beef)
Juice of 1/2 lemon
75 gr rucola lettuce
Parmigiano Reggiano cheese grated
Salt and Pepper
Marinate your steak with some olive oil, a sprig of rosemary and the lemon juice. Set aside for at least half an hour.
Before you start grilling be sure to check your meat is at room temperature.
Heat up a grill pan and grill your meat 3 to 4 minutes on each side. The meat should be nice and pink aka medium.
Flavor your steak with salt and pepper and let it rest for about 5 minutes.
In the mean time, wash your rucola and drain.
Season with some olive oil, salt and pepper.
Cut up the steak and serve on a bed of rucola and last but not least add some balsamic vinegar and Parmigiano cheese to your liking.
If you liked this recipe, be sure to check out more Italian recipes here.