Jul 14 2026
Restaurants›ItalX›Tagliata Di Manzo Recipe

Tagliata Di Manzo Recipe

Inspired by ItalX
Time45m
Serves2

*10 OZ PRIME NY STRIP, ROSEMARY, GARLIC, ARUGULA, PICKLED SHALLOTS, BANANA PEPPERS, RED WINE VINAIGRETTE, GRANA PADANO CHEESE, CRISPY FINGERLING POTATOES, RED WINE DEMI GLACE

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Vinaigrette

Method

Preparation

  1. 1

    Prepare the Ingredients

    Finely chop the garlic and rosemary. Set aside.

  2. 2

    Make the Vinaigrette

    In a small bowl, whisk together red wine vinegar, olive oil, salt, and black pepper until well combined.

  3. 3

    Prepare the Potatoes

    Wash and boil the fingerling potatoes until tender, then slice them in half and crisp them in a pan until golden brown.

Cooking the Steak

  1. 4

    Cook the NY Strip

    Season the NY strip with salt and pepper, then heat a skillet over high heat. Add a small amount of olive oil and sear the steak for 4-5 minutes on each side for medium-rare, adding the garlic and rosemary during the last minute of cooking.

  2. 5

    Rest the Steak

    Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.

Assembly

  1. 6

    Plate the Dish

    On a large serving platter, arrange the arugula as a bed, top with sliced steak, pickled shallots, banana peppers, and crispy fingerling potatoes.

  2. 7

    Finish with Vinaigrette and Cheese

    Drizzle the red wine vinaigrette over the salad, then sprinkle with grated Grana Padano cheese. Serve the red wine demi-glace on the side.

More from ItalX