Grain-Finished Beef · Italian
Tomahawk Tagliata with Arugula, Parmesan & Balsamic
Tagliata simply means 'sliced'—a seared steak cut into ribbons and served over arugula with Parmesan and balsamic. It is a light, elegant way to share one big tomahawk among four, and the buttery marbling of organic grain-finished beef balances the peppery greens.
- Prep15 min
- Cook30 min
- Total45 min
- Servings4
Ingredients
- 1 organic grain-finished tomahawk steak (1–1.3 kg) $555
- Salt and black pepper
- 1 tbsp rendered beef suet or oil $220
- 4 tbsp extra-virgin olive oil
- 2 sprigs rosemary
- 1 garlic clove, crushed
- 150 g baby arugula
- 60 g Parmigiano-Reggiano, shaved
- 2 tbsp aged balsamic vinegar
- 150 g cherry tomatoes, halved (optional)
Instructions
- Season the steak with salt 1 hour before cooking and leave at room temperature.
- Warm the olive oil with rosemary and garlic over low heat for 5 minutes; set aside to infuse.
- Cook the tomahawk by reverse sear (oven at 120 °C to 47 °C internal) or on the grill over indirect heat, then sear hard in a smoking skillet with beef suet, 1–2 minutes per side.
- Rest the steak 10 minutes, then cut it off the bone and slice into 1 cm strips against the grain.
- Toss the arugula and tomatoes with a little of the infused oil and a pinch of salt and spread on a platter.
- Fan the steak slices over the arugula, pour over any resting juices and drizzle with the remaining rosemary oil.
- Finish with shaved Parmesan, balsamic, cracked pepper and flaky salt. Serve at once.
Tips
- Serve the bone on the platter—it looks spectacular and guests love to pick at it.
- A drizzle of thick, aged balsamic is better than a sharp, thin one.
