🥩 Tagliata di Manzo

Name: Tagliata di Manzo
Total time: 25 min
Yield: 2
Cuisine: Italy · Tuscany
Ingredients: 500 g beef sirloin, about 3 cm thick; 60 g arugula; 30 g parmesan, shaved; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 1 sprig rosemary; Salt and black pepper

Origin: Italy · Tuscany

488kcal

per serving · 250 g

195kcal

per 100 g

60 gProtein24 g / 100 g

26 gFat10.5 g / 100 g

2 gCarbs1 g / 100 g

Tagliata di manzo is a thick beef sirloin steak, grilled until pink inside, rested and cut into slices on a bed of peppery arugula. It is finished with shavings of parmesan, a drizzle of balsamic vinegar and good olive oil. The result is smoky, juicy meat against sharp greens and salty cheese, served as a main course in trattorias across Italy.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly1 g carbs per 100 g

✓

High protein24 g protein per 100 g — 49% of the calories

Not vegetarianbecause of: beef sirloin

Not veganbecause of: beef sirloin, parmesan

Contains dairybecause of: parmesan

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

beef sirloinarugulaparmesanbalsamic vinegarolive oil

Recipe

2 servings25 min

Ingredients

500 g beef sirloin, about 3 cm thick
60 g arugula
30 g parmesan, shaved
2 tbsp balsamic vinegar
2 tbsp olive oil
1 sprig rosemary
Salt and black pepper

Method

Take the steak out of the fridge 30 minutes before cooking and pat it dry.
Heat a grill pan until very hot, season the steak and grill 3–4 minutes per side for medium-rare.
Rest the meat for 5 minutes, loosely covered.
Spread the arugula on a platter and slice the steak thinly against the grain.
Lay the slices over the greens, scatter parmesan and rosemary, and drizzle with olive oil and balsamic.

How to make it lighter

Trim the visible fat from the sirloin before grilling to save calories without losing flavour.
Measure the olive oil: 1 tbsp oil ≈ 120 kcal, and a light drizzle is enough.
Use a generous bed of arugula and a smaller portion of meat: the plate stays filling with fewer calories.

History

The name comes from the Italian verb tagliare, to cut, because the steak is served already sliced. The dish is often associated with Tuscany and its grilling tradition, and today it is a common main course in trattorias across Italy.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →