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.
- 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
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