Tagliata di manzo

Ingredients

• 500 gdiamond steak (diamanthaas)
• 200 grocket
• 100 gcherry tomatoes
• 15 ml (1 tbsp)olive oil
• 1 splashlemon juice
• to tasteParmesan
• 30 ml (2 tbsp)balsamic glaze
• to tastecoarse sea salt

Instructions

1. 1

   Season the steak

   Let the diamond steak come to room temperature, then season it with pepper and salt.

2. 2

   Sear the steak

   Heat a frying pan with the olive oil. Once the pan is very hot, add the steak and cook for 2–2.5 minutes on each side.

3. 3

   Rest the meat

   Turn off the heat, wrap the steak in foil and leave it to rest for 10 minutes.

4. 4

   Prepare the salad

   Halve the tomatoes. Arrange the rocket on a plate and dress it with the olive oil and lemon juice.

5. 5

   Slice the steak

   Cut the steak into thin slices and arrange them over the salad.

6. 6

   Finish the dish

   Garnish the tagliata di manzo with extra pepper, coarse sea salt and the balsamic glaze.

What is tagliata di manzo?

Tagliata means “sliced” in Italian, and the dish is typically made from seared steak cut into strips or slices. It is commonly served with salad and simple finishing touches rather than a heavy sauce.

This version pairs diamond steak with peppery rocket, juicy cherry tomatoes, Parmesan and balsamic glaze. The contrast between warm beef and fresh salad makes it well suited to a summer meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 42g protein, 8g carbs, 21g fat.

The steak supplies most of the protein, while the olive oil and Parmesan contribute much of the fat; the small amount of balsamic glaze and the vegetables provide some carbohydrate. To make a more balanced plate, serve it with a portion of potatoes or wholemeal bread and extra vegetables.

Choosing the steak

Diamond steak: This cut is known by the Dutch name diamanthaas; ask a butcher for the closest equivalent if it is not available. Letting it lose its chill before cooking helps it cook more evenly.

Seasoning: The method calls for pepper and salt, while coarse sea salt is also used to finish the dish. Add the finishing salt just before serving so it remains distinct.

Getting a good sear

Hot pan: Wait until the frying pan is very hot before adding the steak. A hot surface helps brown the outside quickly during the brief cooking time.

Timing: Cook for 2–2.5 minutes per side, as specified, then rest the steak for 10 minutes wrapped in foil. The recipe does not give a target internal temperature, so use a meat thermometer if you need to check doneness precisely.

Building the salad

Rocket: Dress the leaves with olive oil and lemon juice, then arrange them on the serving plate. Keep the dressing light so the leaves stay lively beneath the steak.

Tomatoes: Halve the cherry tomatoes so they are easy to eat alongside the sliced beef. Add the Parmesan to taste and finish with balsamic glaze for a sweet-sour accent.

Slicing and serving

Rest first: Give the steak its full 10-minute rest before slicing. This makes it easier to handle and helps keep the slices juicy.

Cut thinly: Slice the meat into thin pieces and lay them over the salad. Serve straight away, while the beef is still warm and the rocket is fresh.

What to serve with it

The steak and salad can make a light meal on their own, especially when the plate has a generous layer of rocket and tomatoes. For a more substantial dinner, serve with bread, roast potatoes or grilled vegetables.

Keep any extra dressing or balsamic glaze on the side, so each person can add it to taste without weighing down the salad.

Recipe notes & tips

• Bring the steak to room temperature before seasoning, as directed.
• Make sure the frying pan is very hot before the steak goes in.
• Use a timer to keep to the short searing time on each side.
• Rest the steak for the full 10 minutes before cutting.
• Slice the steak thinly and across the grain where possible.
• Dress the rocket shortly before serving to keep it fresh.

Variations

• Add Parmesan: Shave it over the salad just before serving.
• Use a different steak: Choose a tender steak cut if diamond steak is unavailable.
• Add garlic: Rub a cut clove over the cooked steak for a savoury note.
• Swap the greens: Use baby spinach or mixed salad leaves in place of rocket.
• Add grilled vegetables: Serve with courgette or peppers for a heartier plate.

Common mistakes to avoid

• Starting with a cool pan: Wait until it is very hot before adding the steak.
• Skipping the rest: Leave the steak wrapped in foil for 10 minutes before slicing.
• Cutting thick slices: Slice the rested steak thinly for the intended tagliata style.
• Dressing too early: Add the oil and lemon to the rocket shortly before serving.
• Overdoing the glaze: Drizzle on the balsamic glaze gradually and adjust to taste.

How to store

Store leftover steak and salad separately in airtight containers in the fridge and use within 2 days. Reheat the steak gently in a pan, or serve it cold; keep the dressed rocket separate where possible, as it will soften in storage.

Frequently asked questions