A simple and quick weeknight meal with a restaurant quality feel, Beef Tagliata is an Italian steak recipe that will win your heart.


- Balsamic vinegar - Extra virgin olive oil - Fresh rosemary - Flank Steak - Black pepper - Kosher salt - Arugula - Grape Tomatoes - Lemon - Parmigiano Reggiano - Balsamic Glaze

Beef Tagliata is one of Italy’s most popular ways to prepare steak. A boneless steak is marinated in balsamic vinegar, olive oil and rosemary, then grilled.

Whisk balsamic vinegar, extra virgin olive oil and rosemary in a small bowl. Coat beef completely on both sides and let marinate for 30 minutes in the refrigerator.


During the end of the last 30 minutes of marinade time, add the greens and tomatoes with the lemon juice and olive oil. Set aside.


Oil grates or grill pan with vegetable oil. Heat the grill pan or an outdoor grill on high heat. Turn the grill or pan down to medium high and add the steak.


Cook for six minutes on one side, or until well caramelized and showing good grill marks. Turn the steak over and cook for another five minutes.


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