Our simple Tagliata Di Manzo recipe is a fancy way of saying Grilled Steak Salad and is the best light weeknight dinner or weekend lunch. This is low-carb, but high flavor, and is a super satisfying meal. It comes together in just 15 minutes too, so we’re winning all over the place.
Tagliata Di Manzo – Grilled Steak Salad Recipe
It took me a long time to accept the fact that cooking from scratch doesn’t mean that things have to be super complicated all the time. This recipe really highlights the simplicity that can be a stunner at the same time.
A grilled steak salad is not only delicious, it is also super healthy for you too. This salad is low-carb, gluten-free, and doesn’t skimp on the flavor either. I love doing big salads with a hearty serving of protein for weekend lunches or quick weekend dinners when you don’t have time for a big production.
Tagliata Di Manzo / Steak Arugula Salad shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- ribeye or sirloin steaks
- Salt and pepper to taste
- shaved parmesan cheese
- olive oil
- balsamic vinegar
- cherry tomatoes
How to make Tagliata Di Manzo
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
We’re shooting for 450°. Let it come to temp!
4-6 minutes per side is typically more than enough. Better yet, cook to temp and use the guide below and a wireless thermometer to make sure your steak is perfect every time.
Whisk together the oil and vinegar with the salt and pepper. Dress the salad, slice the steak and plate.
That’s it! That’s all. Now you get to eat. Enjoy!
Tagliata Di Manzo FAQ
This dish is best made immediately before serving.
Keep leftovers separately, and heat steak in a pan on the stove with some melted butter.
Sure! You can use your favorite salad-quality vinegar in place of balsamic if you’d rather. You can also use a pre-made vinaigrette.
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- 2 – 12 oz ribeye or sirloin steaks
- Salt and pepper to taste
- 6 cups arugula
- ½ cup shaved parmesan cheese
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Optional: ¾ cup halved cherry tomatoes
- ½ of a lemon, sliced into wedges
- Preheat your grill to 450F. Season the steaks liberally with salt and pepper on both sides. Cook until you reach your desired finished temp. For us, that’s medium rare, and we pull at 125-130°.
- You can also use a cast iron skillet or Blackstone griddle to cook the steak if you’d prefer.
- Remove steak from the grill or pan, tent loosely with aluminum foil and let rest for 10 minutes.
- Meanwhile, whisk together the balsamic vinegar and oil with the salt and pepper. Give it a squeeze of lemon and a shake of red pepper flakes for a twist, if you’d like!
- Toss the arugula in the dressing.
- Serve sliced steak over arugula salad with cherry tomatoes, shaved parmesan cheese and a squeeze of lemon juice.
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Amount Per Serving:
Calories: 647Total Fat: 46gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 163mgSodium: 422mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 53g
Nutrition data provided here is only an estimate.