Meat can be enjoyed in many ways, varying according to personal taste, tradition and the dish you want to bring to the table. We can prepare it in a boiled beef dish, enjoy it raw as a Carpaccio, make it in aspic, or prepare tasty and quick tagliatas such as the Beef Tagliata on the griddle with caramelized onions. And certainly, beef tagliata is one of the easiest and quickest meat recipes to make. However, to prepare a tagliata perfectly you must choose the right cut, such as entrecôte (sirloin/striploin), start from meat at room temperature removed from the refrigerator in advance, and pay close attention to cooking times. This ensures tender, juicy and delicious meat with a more or less pink center. The Beef Tagliata with arugula and Grana that I prepared is also light and perfect to serve for a dinner with friends or family — ideal for occasions when you want to bring a quick, elegant dinner to the table while spending little time. Now let’s go to the kitchen and prepare our beef tagliata. Before we start, remember that if you want to keep up with my recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 1 Minute
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- to taste arugula
- to taste Grana Padano PDO (shavings)
- to taste salt (flake salt)
- to taste extra virgin olive oil
- 1 lb 12 oz entrecôte (beef)
Tools
- Cast-iron griddle
Preparation
Heat your cast-iron griddle for 10 minutes — it should be very hot, otherwise the tagliata will release its juices and become tough. Place the tagliata, which should be at room temperature and about 3/4 to 1 1/4 inches thick, on the griddle and cook 3 minutes per side. Once cooked, wrap it in parchment paper and then in aluminum foil and let it rest for 5 minutes — this lets the meat relax and become more tender. After resting, place the arugula on a plate, distribute the shavings of Grana Padano and lay the tagliata on top, sliced into 3/4-inch slices. Serve immediately while hot; those who wish can season with flake salt, olive oil and optionally a drizzle of balsamic glaze. I prefer to enjoy it plain.
Storage and tips
Consume the beef tagliata immediately, while still hot and tender.
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