Juicy, chargrilled Steak Tagliata paired with a bright tomato and herb salad and creamy buffalo mozzarella. This fresh, vibrant way to serve steak is ideal for summer when ripe tomatoes are at their best.
Tagliata di Manzo refers to steak that’s seared whole and then sliced — a popular Italian method for serving thick-cut beef. For this recipe we used thick-cut sirloin; boneless ribeye, flank steak, or fillet also work beautifully. The steak is served with a simple tomato salad with parsley, basil, capers and anchovies, finished with torn buffalo mozzarella and a drizzle of olive oil.
Ingredients – what you need
The photos show the ingredients and helpful tips. Use the freshest tomatoes and herbs you can find for the best results.
- Steak – 1 inch thick sirloin (flank or ribeye are good alternatives).
- Tomatoes – cherry tomatoes are ideal for sweetness, but any ripe tomato is fine.
- Herbs – fresh parsley and basil; always use fresh herbs, not dried.
- Capers & anchovies – anchovies are optional but add depth without a fishy taste.
- Red wine vinegar – brightens and lifts the salad flavours.
- Arugula – peppery rocket is traditional; substitute any salad green if preferred.
- Buffalo mozzarella – extra rich and creamy; use a good-quality mozzarella if unavailable.
Cut the tomatoes into quarters and place them in a large bowl. Finely chop the parsley, basil, capers and anchovies, then add them to the tomatoes with the red wine vinegar. Toss to combine and set aside.
Heat a grill or griddle pan until smoking hot. Season both sides of the steak with salt and pepper and rub lightly with olive oil.
Using tongs, place each steak fat side down first to sear the fat until golden (about 1 minute). If your cut has no visible fat edge, skip this step.
Cook the steaks 3.5 minutes per side for rare or about 4 minutes per side for medium-rare (times vary with thickness). After cooking, transfer the steaks to a clean board and let them rest for a couple of minutes to allow the juices to redistribute.
Arrange arugula on plates, slice the rested steak into strips and place over the greens. Add torn pieces of mozzarella and spoon the tomato-herb salad over the top. Finish with a drizzle of extra virgin olive oil and serve immediately.
Recipe tips and FAQs
- Steak cooking times – For a 1-inch thick steak: 3.5 minutes per side for rare, 4 minutes per side for medium-rare, 4.5 minutes per side for medium. Adjust for thicker or thinner cuts.
- Rest the steak – Resting for a few minutes before slicing prevents precious juices from spilling out and improves flavor and texture.
- Serving suggestions – Serve alongside roast potatoes, steamed green beans, or a simple white bean mash for a fuller meal.
Tagliata is not a specific cut of meat. The name comes from the Italian verb “tagliare,” meaning “to cut” — it refers to the preparation of sliced steak.
More Italian recipes you might like
- Steak Pizzaiola – Carne alla Pizzaiola
- Florentine Steak – Porterhouse Chargrilled
- Arugula Salad with Lemon and Parmesan
- Easy Green Bean Salad with Mustard and Garlic Dressing
If you try this Steak Tagliata recipe, please leave a comment and rating — feedback helps refine recipes and inspires others. Enjoy!
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to ensure success.
Steak Tagliata with Mozzarella and Tomato Salad
By Emily
Ingredients
- 2 x 1 inch thick-cut sirloin steaks (flank or ribeye will also work)
- 2 cups arugula/rocket (about 50g)
- 1.5 cups cherry tomatoes (about 200g)
- ½ cup fresh parsley (small handful)
- 6–7 basil leaves
- 1 tbsp capers in brine, drained
- 2 anchovies (optional)
- 1 tbsp red wine vinegar
- 1 ball buffalo mozzarella (125g / 4.4oz)
- Olive oil
- Salt and pepper to taste
Instructions
- Quarter the tomatoes and place in a large bowl. Finely chop parsley, basil, capers and anchovies, then add to the tomatoes with the red wine vinegar. Mix and set aside.
- Heat a grill or griddle until smoking hot. Season the steaks with salt and pepper and rub lightly with olive oil.
- Using tongs, sear each steak fat side down until the fat is golden, about 1 minute. Skip this if your steak has no fat edge.
- Fry the steaks: 3.5 minutes per side for rare, 4 minutes per side for medium-rare, or cook to your preference. Times vary with thickness.
- Transfer steaks to a cutting board and rest for a couple of minutes.
- Divide arugula between plates. Slice steaks and arrange over the greens. Add torn mozzarella and spoon the tomato salad on top. Drizzle with olive oil and serve.
Notes
- Let the steak rest – Resting for a few minutes before slicing helps retain juices and flavor.
- Serving suggestions – Roast potatoes, green beans, or a white bean mash make great sides.
- Storage – Store the steak and tomato salad covered in the fridge for up to 3 days. Reheat the steak if desired.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise stated.
- Use medium-sized vegetables unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Carbohydrates: 8 g |
Protein: 64 g |
Fat: 24 g |
Saturated Fat: 12 g |
Sodium: 526 mg
Nutrition information is approximate.
Leave a comment below — I love hearing how it turned out!