Steak Tagliata with Zesty Tomato & Creamy Buffalo Mozzarella Salad: The Ultimate Summer Steak Recipe

Indulge in the exquisite flavors of our Steak Tagliata, featuring succulent, perfectly chargrilled steak thinly sliced and served alongside a vibrant, zesty tomato and fresh herb salad, crowned with decadent, creamy buffalo mozzarella. If you’re searching for a truly fresh, impressive, yet surprisingly simple steak recipe that’s ideal for warmer months, your culinary journey ends here. This classic Italian dish offers a refreshing twist on traditional steak dinners, making it a perfect centerpiece for al fresco dining and summer gatherings.

Discovering Steak Tagliata: An Italian Culinary Gem

Hailing from the heart of Italy, Tagliata di Manzo, meaning “sliced beef,” is a beloved and incredibly popular way to enjoy steak. It distinguishes itself by taking a thick, prime cut of beef, expertly chargrilling it to achieve a beautiful crust and a tender, juicy interior, then slicing it into elegant strips. This method not only makes the steak easier to share but also allows the rich flavors of the meat to meld harmoniously with accompanying fresh ingredients.

For our Steak Tagliata recipe, we recommend a robust, thick-cut sirloin steak, typically around 1 to 1.5 inches in thickness, which provides an ideal balance of tenderness and flavor for grilling. However, boneless ribeye or flank steak are also fantastic alternatives, each offering their unique texture and richness. The key is to select a high-quality cut that will shine when prepared simply. This versatility makes Steak Tagliata a fantastic dish for any home cook looking to elevate their steak game.

What truly elevates this particular Steak Tagliata recipe is the accompaniment: a bright, invigorating tomato salad. Bursting with the natural sweetness of ripe tomatoes, the aromatic freshness of parsley and basil, and the luxurious creaminess of authentic buffalo mozzarella cheese, this salad is a match made in heaven for the savory steak. The combination is not just insanely delicious but also incredibly refreshing, especially during peak summer when tomatoes are at their absolute best. While we personally favor our steak cooked to a perfect rare or medium-rare to maximize its juiciness and flavor, we’ve included comprehensive cooking times in the recipe details so you can prepare yours exactly to your liking. Get ready to experience a taste of Italy with every mouthwatering bite – Buon Appetito!

Essential Ingredients for Your Steak Tagliata

Crafting the perfect Steak Tagliata is all about selecting fresh, high-quality ingredients. Below, you’ll find a visual guide to everything you need, along with crucial tips to ensure your dish is nothing short of spectacular. Each component plays a vital role in creating the harmonious balance of flavors that define this classic Italian meal.

• Steak: We opted for thick-cut sirloin steak, approximately 1 to 1.5 inches thick, for its excellent flavor and marbling. However, feel free to experiment with other quality cuts like boneless ribeye, flank steak, or even a tender fillet. The thickness is crucial for achieving a beautiful sear while keeping the inside perfectly juicy.
• Tomatoes: Cherry tomatoes are highly recommended for their concentrated sweetness and vibrant color, which adds a wonderful pop to the salad. If cherry tomatoes aren’t available or you prefer other varieties, any fresh, ripe, and flavorful tomatoes will work beautifully. Choose what’s in season for the best taste.
• Fresh Herbs: The soul of the salad lies in its fresh herbs. We exclusively use fresh parsley and basil. These herbs provide an aromatic lift and bright, clean flavors that dried herbs simply cannot replicate. Always prioritize fresh for an authentic Italian experience.
• Capers & Anchovies (Optional but Recommended): These ingredients are flavor powerhouses. Capers offer a briny, tangy counterpoint, while anchovies, though often misunderstood, dissolve into the dressing, imparting a profound umami depth without any “fishy” taste in the final salad. If you’re hesitant about anchovies, you can certainly omit them, but we strongly encourage giving them a try for that extra layer of complexity.
• Red Wine Vinegar: A splash of good quality red wine vinegar is essential. It acts as a bright acidity that cuts through the richness of the steak and mozzarella, lifting all the flavors in the salad and providing that characteristic “zing.”
• Arugula/Rocket: Arugula, or rocket as it’s known in some regions, adds a delightful peppery bite to the salad, complementing the sweet tomatoes and savory steak. If arugula isn’t to your taste, crisp romaine, delicate baby spinach, or any other preferred salad green can be used as a base.
• Buffalo Mozzarella: This is a key ingredient for its unparalleled richness and creamy texture. Authentic buffalo mozzarella elevates the dish with its luxurious mouthfeel and mild, milky flavor. If true buffalo mozzarella is hard to find, a high-quality fresh cow’s milk mozzarella (Fior di Latte) will also be delicious.
• Extra Virgin Olive Oil: A good quality extra virgin olive oil is indispensable for both seasoning the steak and dressing the salad, bringing all the flavors together.
• Salt and Freshly Ground Black Pepper: Simple seasonings are all you need to enhance the natural flavors of the ingredients.

Preparing Your Tagliata: Step-by-Step Guide

Follow these simple steps to create a truly memorable Steak Tagliata:

Step 1: Prepare the Zesty Tomato and Herb Salad

Begin by quartering your ripe tomatoes and placing them into a spacious mixing bowl. Next, finely chop the fresh parsley and basil, along with the capers and anchovies (if using). Add these chopped ingredients to the bowl with the tomatoes. Pour in the red wine vinegar. Gently mix everything until well combined, ensuring the flavors start to meld. Set this vibrant salad aside to allow the flavors to deepen while you prepare the steak.

Step 2: Prepare the Steak for Grilling

Heat your grill or a heavy griddle pan over high heat until it is smoking hot. A high temperature is crucial for achieving that perfect crust on the steak. While the grill is heating, generously season both sides of each steak with a good pinch of salt and freshly ground black pepper. Lightly rub each side with a drizzle of olive oil. This not only helps with seasoning adhesion but also prevents sticking and promotes a beautiful sear.

Step 3: Sear the Steak

Using sturdy tongs, carefully place one steak at a time onto the hot grill. If your steak has a significant fat cap on one side, start by placing it fat-side down. Sear the fat until it renders and turns golden brown and crispy, which usually takes about 1 minute. This step adds incredible flavor and texture. If your chosen cut doesn’t have a distinct fat cap, you can skip this initial searing step and proceed directly to grilling the main surfaces.

Step 4: Grill to Perfection

Now, lay the steaks flat on the hot grill. For a thick-cut steak (around 1 inch), fry each side for approximately 3.5 minutes for a rare finish, or 4 minutes per side for medium-rare. Adjust cooking times based on your desired doneness and the actual thickness of your steak. For a comprehensive guide on different doneness levels, please refer to our detailed tips section below.

Step 5: Rest the Steak

Once your steaks have reached your preferred level of doneness, immediately transfer them from the grill to a clean cutting board. It is paramount to let the steaks rest undisturbed for at least 5-10 minutes (depending on thickness) before slicing. This crucial step allows the meat fibers to relax and reabsorb the juices, ensuring a tender, moist, and flavorful steak. Skipping this step often results in dry steak.

Step 6: Assemble and Serve Your Tagliata

While the steak rests, prepare your serving plates. Divide the fresh arugula evenly between two plates, creating a vibrant green bed. Once rested, thinly slice the steak against the grain into uniform strips. Arrange these tender steak strips over the arugula. Next, tear or roughly chop the buffalo mozzarella into irregular, bite-sized pieces and scatter them over the steak. Finally, generously spoon the prepared tomato and herb salad on top of the mozzarella and steak. Finish with a delicate drizzle of high-quality extra virgin olive oil over the entire dish. Serve immediately and savor the delightful fusion of flavors and textures.

Expert Tips & Frequently Asked Questions

To help you perfect your Steak Tagliata, here are some essential tips and answers to common questions:

• Steak Cooking Times for Different Doneness:
  • For a thick-cut steak (approximately 1 inch / 2.5 cm thickness) on a screaming hot grill:
    • Rare: 3.5 minutes per side (internal temperature 125-130°F / 52-54°C)
    • Medium-Rare: 4 minutes per side (internal temperature 130-135°F / 54-57°C)
    • Medium: 4.5 minutes per side (internal temperature 135-140°F / 57-60°C)
    • Medium-Well: 5 minutes per side (internal temperature 140-145°F / 60-63°C)
    • Well-Done: 5.5 minutes per side (internal temperature 150°F+ / 66°C+)
  • Remember, these are guidelines. Always use an instant-read thermometer for precision, and factor in the steak’s thickness and initial temperature. A thicker steak will require slightly longer cooking times.
• The Importance of Resting Steak: As mentioned in the instructions, letting the steak rest is non-negotiable. When steak cooks, the muscle fibers contract, pushing juices to the center. Resting allows these fibers to relax and the juices to redistribute throughout the meat, resulting in a significantly more tender and flavorful steak. Cutting too soon will cause all those delicious juices to run out onto your cutting board instead of staying in your steak.
• Serving Suggestions & Wine Pairings: While Steak Tagliata with its vibrant salad is a complete meal on its own, you can enhance it with some complementary sides.
  • Classic Sides: Consider serving it with Crispy Italian Roast Potatoes, a simple Green Bean Salad with Mustard Vinaigrette, or a creamy White Bean Mash with Rosemary and Lemon. Crusty artisan bread is also perfect for soaking up any remaining delicious juices and dressing.
  • Wine Pairings: For a true Italian experience, pair your Steak Tagliata with a robust red wine. Sangiovese-based wines like Chianti Classico or Brunello di Montalcino are excellent choices, offering acidity and structure that stand up to the richness of the steak. Alternatively, a Montepulciano d’Abruzzo or a dry Cabernet Sauvignon would also be delightful.
• What is the best type of grill for Tagliata? A charcoal grill will impart the most authentic smoky flavor, but a gas grill works wonderfully for convenience and temperature control. If grilling outdoors isn’t an option, a heavy-duty cast-iron griddle pan or grill pan on your stovetop can achieve a fantastic sear and char. Ensure it’s piping hot before adding the steak.
• Can I prepare any components in advance? Yes, the tomato and herb salad can be prepared a few hours in advance and stored in the fridge. This allows the flavors to truly meld. However, add the mozzarella and arugula just before serving to maintain their freshness and texture.
• What cut of meat is tagliata? Although a common question, “tagliata” is not a specific cut of meat itself. It comes from the Italian verb ‘tagliare,’ which means ‘to cut’ or ‘to slice.’ Therefore, Steak Tagliata refers to the method of preparing and serving sliced steak, rather than a particular anatomical portion of the animal. Any suitable thick-cut steak can be prepared “tagliata style.”

Storage and Leftovers

If you happen to have any leftovers of this delicious Steak Tagliata, they store remarkably well. Ensure the steak and tomato salad are kept separately or combined in an airtight container in the refrigerator. They will remain fresh and flavorful for up to 3 days. The steak can be enjoyed cold in sandwiches or salads, or gently reheated if preferred. To reheat, you can briefly warm the sliced steak in a pan over medium heat with a splash of olive oil, being careful not to overcook it. The salad is best enjoyed at room temperature, so let it sit out for a few minutes before serving if it’s been refrigerated.

Explore More Authentic Italian Recipes

If you’ve enjoyed the fresh and robust flavors of our Steak Tagliata, we invite you to explore more Italian culinary delights from our kitchen. Here are a few recommendations that you might love:

• Steak Pizzaiola – (Carne alla Pizzaiola): A rustic and flavorful steak dish simmered in a rich tomato and oregano sauce.
• Florentine Steak – Porterhouse Chargrilled: Experience the grandeur of a classic Tuscan T-bone, perfectly grilled.
• Arugula Salad with Lemon and Parmesan: A simple, peppery, and bright salad that pairs well with almost any Italian main course.
• Easy Green Bean Salad with Mustard and Garlic Dressing: A quick and refreshing side dish bursting with flavor.

We hope this detailed guide helps you create a truly unforgettable Steak Tagliata. If you’ve tried this Steak Tagliata recipe or any other recipe from our blog, please don’t hesitate to rate the recipe and share your experience in the comments section below. Your feedback means the world to us! You can also FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST, or sign up for our NEWSLETTER to receive weekly delicious recipe updates directly in your inbox.

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Steak Tagliata with Mozzarella and Tomato Salad

By Emily

Prep:
10 mins

Cook:
8 mins

Total:
18 mins

Servings:
2 servings

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Juicy, chargrilled Steak Tagliata served with a fresh, bright, and zingy tomato, herb salad with creamy buffalo mozzarella cheese. If you’re looking for a fresh and delicious way to serve steak that’s perfect for summer, this is it!

Ingredients

• 2 (1-inch thick) sirloin steaks, (flank or ribeye will also work)
• 2 cups arugula/rocket (50g)
• 1.5 cups cherry tomatoes (200g)
• ½ cup fresh parsley, finely chopped (small handful)
• 6-7 basil leaves, finely chopped
• 1 tbsp capers in brine, drained
• 2 anchovy fillets, finely chopped (optional, but recommended for depth)
• 1 tbsp red wine vinegar
• 1 ball buffalo mozzarella (125g/4.4oz), torn into pieces
• Extra virgin olive oil, for seasoning and drizzling
• Salt and freshly ground black pepper, to taste

Instructions

• Cut the tomatoes into quarters and add to a large mixing bowl. Finely chop the parsley, basil, capers, and anchovies (if using) and add them to the bowl with the red wine vinegar. Mix to combine and set aside.
• Heat a grill or griddle pan until smoking hot. Season each side of the steak with a good pinch of salt and pepper and rub lightly in olive oil.
• Using tongs, place one steak at a time fat side down to sear the fat until golden brown (about 1 minute). If your steak doesn’t have fat on one side, skip this step.
• Next, fry the steaks on each side for 3.5 minutes (rare), 4 minutes (medium rare), or to your preference. Cooking times will vary depending on thickness.
• Once cooked, transfer the steaks to a clean cutting board to rest for a couple of minutes (5-10 minutes is ideal for a thick cut).
• Divide the arugula between two plates. Thinly slice the rested steak into strips and arrange on the plates. Add torn pieces of mozzarella then top generously with the tomato salad. Drizzle over a little extra virgin olive oil and serve immediately.

Notes

• Let the steak rest before cutting: It’s really important to let the steak rest for a couple of minutes before cutting to allow the juices and flavor to absorb back into the meat.
• Serving suggestions: If you’d like to add some extra sides, Italian Roast Potatoes, Italian Green Beans, or White Bean Mash With Rosemary And Lemon are great options.
• Storage and leftovers: The steak and tomato salad will keep well covered in the fridge for up to 3 days. The steak can be reheated gently if preferred, or enjoyed cold in salads.

Helpful Info for All Our Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise.
• When I use canned or jarred tomatoes of any kind, I always use Cirio or Mutti brands for the best results and flavor.
• All vegetables are medium-sized unless stated otherwise.
• All recipes are tested and developed using a fan (convection) oven.
• Find out more about how nutrition is calculated.
• Check out our must-have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories: 515kcal |
Carbohydrates: 8g |
Protein: 64g |
Fat: 24g |
Saturated Fat: 12g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 8g |
Cholesterol: 188mg |
Sodium: 526mg |
Potassium: 1238mg |
Fiber: 2g |
Sugar: 4g |
Vitamin A: 4199IU |
Vitamin C: 49mg |
Calcium: 1532mg |
Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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