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Meat, Italy

Beef tagliata with arugula and roasted potatoes

Beef tagliata is an Italian dish for 4 people, ready in 45 minutes, rated easy, at about €4.50 per person. The rump steak is seared in a hot pan, then sliced thin over arugula with shaved parmesan and roasted potatoes. The key to getting it right is letting the meat rest before slicing it.

Tonight, beef tagliata, sliced thin over a bed of arugula with shaved parmesan and roasted potatoes.

Beef tagliata with arugula and roasted potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Tagliata is really about texture. The rump steak gets a hard sear in a hot pan, keeping a rare, tender center, then it's sliced thin like at an Italian restaurant. Arugula brings a peppery bite, parmesan adds a salty crunch, and a drizzle of balsamic ties it all together without drowning the beef.

It's a dish that looks impressive without eating up your evening, great for a weeknight dinner with other adults or a slightly dressed up Sunday meal. The rosemary roasted potatoes cook while you handle everything else, and slicing the steak gives the plate an instant restaurant look.

The ingredients

4 people

Butcher

  • Rump steaks 600 g

Fruits and vegetables

  • Arugula 150 g
  • Potatoes 900 g
  • Rosemary 3 sprigs
  • Garlic 3 cloves

Dairy

  • Shaved parmesan 60 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Flaky sea saltoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cut the potatoes into wedges, toss them with the oil, rosemary and garlic, then roast at 220°C. 35 min

    Flip them halfway through for even browning on all sides.

  2. Take the meat out of the fridge, pat it dry and season it right before cooking.

    Meat seared from room temperature cooks more evenly.

  3. Sear the steaks in a very hot pan, three minutes per side for a rare result. 6 min

    Don't pierce them with a fork, you'd lose the juices.

  4. Let the meat rest under foil before cutting it into thin slices. 5 min

    Cut across the grain, it's more tender that way.

  5. Arrange the arugula on plates, lay the beef slices on top, add the parmesan, a drizzle of oil and balsamic, and serve with the potatoes.

    Add the flaky salt at the last moment, it stays crunchy.

Our tips to get it right

  • Pick rump steaks of even thickness, around 3 cm, so they cook evenly from edge to edge.
  • Pull the pan off the heat for a few seconds if it's smoking too much, the stored heat finishes the cooking without burning the outside.
  • Set up the plates and arugula while the meat rests, you save time and everyone gets a hot plate.

The variations

  • Swap the rump steak for hanger steak or flank steak, which have a bolder flavor, keeping the same cooking time.
  • For a vegetarian version, replace the meat with thick portobello mushroom slices seared in the pan with a bit of garlic.
  • To save time, swap the roasted potatoes for small diced sautéed potatoes, ready in 15 minutes.

What to serve it with

  • A glass of light red wine
  • Some bread to mop up the juices
  • Steamed green vegetables on the side

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, since rare beef loses texture quickly. Reheat the meat very briefly in a hot pan to avoid cooking it further, or eat it cold in a salad. Freezing isn't recommended for this dish.

Questions about this dish

How done should the beef be for tagliata?

Tagliata is traditionally served rare to medium rare, seared three minutes per side in a very hot pan. Cooking it further toughens the meat and makes it harder to slice cleanly.

Can you prep the potatoes ahead of time?

You can cut them and toss them with oil and rosemary a few hours ahead, then roast them right before serving. They taste better freshly roasted than reheated.

What other cut of beef works instead of rump steak?

Sirloin or tenderloin work well if you want a more tender bite. Hanger steak and flank steak bring more flavor but need a slightly shorter cooking time.

How should you slice the meat for tagliata?

Always cut across the grain of the meat, in thin, even slices. This makes every bite more tender, especially with a firmer cut of beef.

How long does it take to make a beef tagliata with arugula and roasted potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef tagliata with arugula and roasted potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef tagliata with arugula and roasted potatoes cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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