Main courses, Mediterranean diet

Italian style grilled rib-eye steak

2 comments
Grilled rib-eye, sliced thin
Grilled rib-eye, sliced thin

Tagliata di manzo is a Southern Italian classic. It translates simply to slices of beef, but it is so much more than that! You can use any good cut of steak for this, but our favorite go-to steak is always a classic rib-eye or porterhouse cut. It’s a healthy way to eat lean beef. Served on a bed of peppery arugula, the flavors marry perfectly as it is topped with slices of fresh Parmesan cheese and a balsamic glaze. You can make a balsamic reduction or buy it at finer supermarkets. This dish is perfect for a dinner party on a hot summer’s day.

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Ingredients

Rib-eye steak
Sea salt and freshly ground pepper to taste
Good quality Parmesan cheese wedge
Balsamic glaze (you can get this at Trader Joes or in the vinegar isle)
Washed pieces of arugula (lettuce optional)

Method

Season your steak simply with only a small amount of sea-salt and freshly ground pepper. Set aside. Prepare your grill. Thinly slice pieces of Parmesan cheese and tear up medium sized pieces of arugula lettuce. Place your steak on the hot grill. Once your steak is grilled to perfection (medium rare) and rested for a few minutes, thinly slice the beef and arrange on a platter. Top the beef with the cheese and arugula. Drizzle the balsamic glaze lightly around the platter and over the steak. Serve immediately.

This dish pairs well with a simple vegetable or side salad, such as a caprese salad (tomatoes, mozzarella cheese, basil, extra virgin olive oil, salt and pepper).

Caprese salad
Caprese salad

Italian style grilled rib eye steak

Grilled rib-eye steak sliced thin pairs deliciously with peppery arugula, salty Parmesan cheese and sweet balsamic glaze. Your next BBQ will be fantastico!

  • 1-2 rib-eye steaks
  • 1 handful arugula
  • 1 handful Parmesan cheese (ribbons)
  • 1 pinch salt and pepper
  • 1 drizzle balsamic glaze
  1. Season your steak simply with only a small amount of sea-salt and freshly ground pepper. Set aside. Prepare your grill. Thinly slice pieces of Parmesan cheese and tear up medium sized pieces of arugula lettuce. Place your steak on the hot grill. Once your steak is grilled to perfection (medium rare) and rested for a few minutes, thinly slice the beef and arrange on a platter. Top the beef with the cheese and arugula. Drizzle the balsamic glaze lightly around the platter and over the steak. Serve immediately.
Pairs deliciously with your favorite red wine and a caprese salad.Join our newsletter for more recipes delivered right to your inbox.

 

2 Comments

  1. This was amazing! Simple quick and lovely. I think it really celebrates the wonderful fresh produce we get in the summer.

     

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