Tagliata means “sliced” in Italian, and that’s exactly what this dish is about—perfectly seared steak sliced thin and served over a bed of peppery arugula. It’s topped with shavings of Parmesan and a drizzle of syrupy balsamic reduction , making it a harmonious balance of bold, rich, and bright.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Steak
1 boneless ribeye or sirloin steak (10–12 oz / 280–340 g), 1–1½ inches thick
1 tbsp olive oil
Salt and freshly ground black pepper
1 spring fresh rosemary or thyme (optional)
For the Balsamic Reduction
½ cup balsamic vinegar
1 tsp honey or brown sugar (optional, for sweetness)
For the Salad
4 cups baby arugula
1 tbsp extra virgin olive oil
Juice of ½ lemon
Shaved Parmesan or Grana Padano (about ¼ cup)
Flaky sea salt and freshly cracked pepper, to taste
Suggested Sides
Rosemary roasted potatoes
Grilled asparagus or zucchini
Crusty Italian bread to mop up steak juices and reduction
Make the Balsamic Reduction
1
In a small saucepan, bring balsamic vinegar to a simmer over medium heat.
Add honey or brown sugar if using. Simmer for 8–10 minutes , stirring occasionally, until reduced by half and syrupy.
Remove from heat and set aside to cool slightly (it will thicken more as it cools).
Prep the Steak
2
Remove steak from the fridge 30 minutes before cooking to bring to room temp.
Pat dry with paper towels and season generously with salt and black pepper.
Cook the Steak
3
Heat a heavy skillet or cast iron pan over high heat until very hot.
Add 1 tbsp olive oil. If using rosemary or thyme, toss it in with the oil to infuse.
Sear steak for 3–4 minutes per side for medium-rare, or until your preferred doneness.
Transfer steak to a cutting board and rest for 5–10 minutes to retain juices.
Prepare the Arugula Salad
4
In a bowl, toss arugula with lemon juice, a drizzle of olive oil, salt, and pepper.
Lay arugula on a serving platter or individual plates.
Slice and Assemble
5
Slice steak against the grain into thin strips.
Arrange over the arugula bed.
Drizzle balsamic reduction generously over the top.
Sprinkle with Parmesan shavings and a final touch of flaky salt and pepper.
Tips & Variations
6
Add cherry tomatoes or grilled red peppers for a sweet pop.
Swap arugula for baby spinach or watercress if you prefer milder greens.
Try this with grilled flank steak for a leaner alternative.
Wine Pairing
7 Pair with a bold yet balanced Chianti , Barbera , or Cabernet Sauvignon —they stand up to the steak and echo the balsamic’s depth.
Ingredients For the Steak
1 boneless ribeye or sirloin steak (10–12 oz / 280–340 g), 1–1½ inches thick
1 tbsp olive oil
Salt and freshly ground black pepper
1 spring fresh rosemary or thyme (optional)
For the Balsamic Reduction
½ cup balsamic vinegar
1 tsp honey or brown sugar (optional, for sweetness)
For the Salad
4 cups baby arugula
1 tbsp extra virgin olive oil
Juice of ½ lemon
Shaved Parmesan or Grana Padano (about ¼ cup)
Flaky sea salt and freshly cracked pepper, to taste
Suggested Sides
Rosemary roasted potatoes
Grilled asparagus or zucchini
Crusty Italian bread to mop up steak juices and reduction
Directions Make the Balsamic Reduction
1
In a small saucepan, bring balsamic vinegar to a simmer over medium heat.
Add honey or brown sugar if using. Simmer for 8–10 minutes , stirring occasionally, until reduced by half and syrupy.
Remove from heat and set aside to cool slightly (it will thicken more as it cools).
Prep the Steak
2
Remove steak from the fridge 30 minutes before cooking to bring to room temp.
Pat dry with paper towels and season generously with salt and black pepper.
Cook the Steak
3
Heat a heavy skillet or cast iron pan over high heat until very hot.
Add 1 tbsp olive oil. If using rosemary or thyme, toss it in with the oil to infuse.
Sear steak for 3–4 minutes per side for medium-rare, or until your preferred doneness.
Transfer steak to a cutting board and rest for 5–10 minutes to retain juices.
Prepare the Arugula Salad
4
In a bowl, toss arugula with lemon juice, a drizzle of olive oil, salt, and pepper.
Lay arugula on a serving platter or individual plates.
Slice and Assemble
5
Slice steak against the grain into thin strips.
Arrange over the arugula bed.
Drizzle balsamic reduction generously over the top.
Sprinkle with Parmesan shavings and a final touch of flaky salt and pepper.
Tips & Variations
6
Add cherry tomatoes or grilled red peppers for a sweet pop.
Swap arugula for baby spinach or watercress if you prefer milder greens.
Try this with grilled flank steak for a leaner alternative.
Wine Pairing
7 Pair with a bold yet balanced Chianti , Barbera , or Cabernet Sauvignon —they stand up to the steak and echo the balsamic’s depth.
Beef Tagliata with Arugula & Balsamic Reduction
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