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Tagliata Di Manzo

Created by Chef Dale MacKay
Tagliata Di Manzo





Skill Level:



  • 2 Only Alberta Beef beef steaks (½ pound each), boneless rib eye
  • tsp sea salt, divided
  • 1 tsp black pepper, freshly cracked
  • 7 TBSP CO-OP GOLD Intenso Extra Virgin Olive Oil, divided
  • 8 TBSP CO-OP GOLD Premium Balsamic Vinegar of Modena, divided
  • 4 cups arugula
  • ¼ cup toasted pine nuts
  • cup CO-OP MARKET TOWN Parmesan cheese, grated

How to Make It

Season the steaks with two teaspoons sea salt and one teaspoon cracked black pepper, and grill to desired doneness – with internal temperatures ranging from medium rare (145°F/63°C) to well done (170°F/77°C). Let them rest for 10 minutes to ensure the juices don’t run. Slice the steak into strips, making sure to cut against the grain.

Arrange the meat on a platter and lightly drizzle with three tablespoons extra virgin olive oil and three tablespoons balsamic vinegar. In a bowl, combine the arugula, pine nuts and remaining olive oil and vinegar. Season with remaining ½ teaspoon salt. Toss to coat the greens lightly. Arrange salad on top of the beef slices and finish with a generous amount of freshly grated Parmesan

View the Taste of Italy guide for Italian recipes and cooking tips. 

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