Tagliata di Manzo al Balsamico (Grilled Ribeye with Balsamic Vinegar, Parmesan, and Arugula)

A flame-kissed Italian steak, straight out of Emilia-Romagna.

This beloved Italian steak recipe, which comes to us from journalist Agostino Petroni, is traditionally made using boneless rib steaks. Like most easy everyday dishes, when prepared using super-premium ingredients, tagliata di manzo transcends to the sublime. Petroni’s father, who lives in Emilia-Romagna, marinates the meat in a robust, organic Coratina olive oil before cooking over a wood fire. He then douses the steaks with a generous pour of traditional balsamic vinegar, and tops them with a handful of shaved Parmigiano-Reggiano and a tangle of fresh arugula. 

Featured in “You Call It Balsamic Vinegar. In Emilia-Romagna, It’s Black Gold.”

Tagliata di Manzo al Balsamico (Grilled Ribeye with Balsamic Vinegar, Parmesan, and Arugula)
A flame-kissed Italian steak, straight out of Emilia-Romagna.
Yield: serves 4
Time: 40 minutes

Ingredients

  • Three ¾-in. thick boneless ribeye steaks (about 1¾ lb.)
  • Extra-virgin olive oil
  • Flaky sea salt and coarsely ground black pepper
  • Good-quality balsamic vinegar (preferably DOP)
  • ½ cups arugula
  • ⅓ cups coarsely grated Parmigiano-Reggiano

Instructions

  1. To a wide baking dish or large plastic container, add the steaks and enough olive oil just to coat by a thin layer. Turn the meat a few times to distribute the oil and set aside at room temperature while you prepare the grill.
  2. Set up a wood or charcoal grill for direct cooking, or preheat a gas grill to cook over medium-high heat. Place the meat over the flame and cook, turning once, until the surface is browned and sizzling on both sides and the interior reaches 125°F for medium-rare (the meat will continue cooking as it rests), 2–4 minutes per side. Transfer the steaks to a cutting board, season both sides with sea salt and black pepper, and set aside to rest for 5 minutes.
  3. Once the meat has rested, thinly slice crosswise and on the diagonal against the grain. Transfer to a warm platter, drizzle with more olive oil and a liberal pour of balsamic vinegar, and top with Parmigiano-Reggiano and arugula. Season with additional salt and pepper and serve hot.