Italian cuisine · Meat & Kebab

Tagliata di Manzo

Whole seared beef steak, sliced into thick pink slices and served with rosemary oil, arugula and Parmesan.

Ingredients · for 4 servings

• 800 g flank steak or rump steak
• 150 g arugula
• 80 g Parmesan
• 2 sprigs rosemary
• 2 cloves garlic
• 1 lemon
• 6 tbsp olive oil
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Take the steak out of the fridge 45 min. before cooking, pat dry and pepper all over, but do not salt yet.
2. For the flavored oil, let 4 tbsp olive oil infuse over low heat for 5 min. with the crushed garlic cloves and one rosemary sprig, then remove from the heat.
3. Heat a cast-iron pan very hot with the remaining olive oil and sear the steak 3–4 min. per side until a dark crust forms; fry the second rosemary sprig alongside.
4. Place the meat on a board, cover loosely with foil and let rest for 8 min. so the juices redistribute – the center should be pink.
5. Spread the arugula on a preheated platter and shave the Parmesan into curls.
6. Slice the steak across the grain into 1 cm thick slices, arrange on the arugula, drizzle with the flavored oil and lemon juice, sprinkle with coarse sea salt and Parmesan, and serve at once.