steak with salad Simple and delicious, tagliata is one of Italy's most popular steak dishes. Unlike Bistecca alla Fiorentina, a thick slab T-bone steak served blood rare, tagliata is a boneless piece of grilled beef, served in slices. In fact, tagliata gets its name from the Italian verb tagliare, meaning "to cut."To make beef tagliata, all you need a high-quality cut of beef and a few simple seasonings. We suggest a New York strip, bohemian, hanger, or flank steak. One of the most popular ways to serve it is alongside peppery arugula salad with thinly shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil and balsamic vinegar. Ask our butchers at La Macelleria for their recommendations on the perfect cut of meat, then shop with us in-store, on Instacart, or from our catalogue.

Tagliata (Sliced Italian Steak)

Recipe courtesy of Eataly Yield: 2 servings 12 oz Wagyu Boneless Ribeye, New York strip, Bohemian, hanger, or flank steak, divided into two cuts Kosher salt, q.b. (as needed) 3 cups baby arugula 1 1/2 tbsp Ligurian extra virgin olive oil (Our chef refers ROI) 1/2 fresh lemon 6 tbsp Parmigiano Reggiano DOP, thinly shaved 1/2 tbsp Balsamic vinegar (Our chef prefers Villa Manodori) A pinch Maldon salt Season steak with kosher salt. Heat grill and cook on high heat. Cook until medium rare, or desired cooking temperature. Set aside on a cutting board and let it rest for about 5 minutes. (You can also sear in a pan if you prefer.) Meanwhile, dress the arugula with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. Top arugula with shaved Parmigiano Reggiano cheese. Slice steak and finish with a pinch of Maldon Salt, about 1 or 2 flakes per slice. Divide arugula and steak between two plates. Garnish with a final drizzle of extra virgin olive oil and balsamic vinegar. Buon appetito! steak with salad From June 19-21, get select cuts of American Wagyu Zabuton and Boneless Ribeye from Snake River Farms at 50% OFF. Shop in-store or on Instacart while supplies last.