Photograph of the finished Tagliata di manzo

Italy · Bò áp chảo cắt lát Tagliata

Tagliata di manzo

35 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Rocket Rocket 11.3 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 7.1 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Rosemary leaves Rosemary leaves 1.1 oz
  • Photograph of Coarse salt Coarse salt 1.4 oz
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Tomato Tomato 4

Method

  1. 1 Leave the 3 cm thick piece of beef out for 1 hour to reach room temperature.
  2. 2 Sear a very hot cast iron skillet for 3 minutes on each side without any seasoning other than a little oil.
  3. 3 Only add salt after pan-frying; salting it beforehand will cause the meat to release its juices and prevent it from browning.
  4. 4 Pour hot oil with garlic and rosemary over the meat and cook for 2 minutes.
  5. 5 Let it rest for 8 minutes, then slice thinly across the grain and arrange in a fan shape on a plate.
  6. 6 Sprinkle with coarse salt, pepper, rumcola, grated parmesan, and drizzle with olive oil and lemon juice.

With an appliance

  • Charcoal grill 35 min

    Grill directly over charcoal for 3 minutes on each side, then let it rest for 8 minutes; char marks on the grill are a sign of tagliata.

Start cooking