Beef tagliata with arugula, parmesan, and balsamic vinegar of Modena, or how to fake it with a main course in just over 10 minutes. Carnivores are in luck. Today’s recipe is for those who have a blast with a good piece of meat and little else, but, wow… What little else! The combination of these 4 ingredients is top-notch… I had never been much of a red meat eater, but who knows if it’s a sign of age or too many episodes of Anthony Bourdain’s shows or The Walking Dead, but lately, I suddenly really, too much, want to eat… Meat… almost raw… Why?
I think today’s dish is quite responsible for my current cravings. I remember perfectly the day a work colleague in Rome told me that the day before she had eaten Tagliata di Manzo with arugula and parmesan and that it had been the best part of an already wonderful weekend. Being the super fake person I am due to my misunderstood good manners, I pretended that, despite confessing I had never eaten a Tagliata and such, I was as excited as she was about the idea of eating that dish and I even asked her for the recipe… I couldn’t help it, it made me feel bad to come out with a stale “it’s just that I don’t like cuts of meat…” Anyway, from that day on, the woman always asked me if I had made the Tagliata and in the end, to be able to say yes, I made it for my partner. And since I’m curious, I tried it… And that’s how it all started…
Very important. It seems like a silly recipe, and it is, and it isn’t. Follow the instructions carefully so it doesn’t end up cold on the inside, nor does it lose its juices.
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The card
Beef tagliata with arugula, parmesan, and balsamic vinegar of Modena
Ingredients
- 1 beef ribeye at least 3 or 4 cm thick
- Arugula
- 40 g parmesan shavings
- Balsamic vinegar of Modena
- Salt
- Extra virgin olive oil
Instructions
- Take the meat out of the fridge a while before cooking, 45 min / 1 hour, to prevent the inside from being cold if you like your meat rare.
- Heat the grill well before placing the ribeye on it.
- Cook the ribeye for 5 minutes per side. Do not turn it with a fork or sharp objects. If you pierce the ribeye, it will not retain its juices and will be less flavorful.
- Remove the meat from the heat and slice it into pieces of about 2 cm.
- Arrange the slices on a bed of arugula.
- Distribute a few parmesan shavings on top and dress with oil and balsamic vinegar of Modena.
- Note 1: We eat it without salt, as we like the flavor of the meat itself and the parmesan already provides a salty touch, but you can season it with a little salt and pepper before adding the parmesan, oil, and vinegar.
- Note 2: The indicated cooking time is for medium doneness.
