Our simple Tagliata Di Manzo (grilled steak salad) is an elegant, satisfying meal that’s perfect for a light weeknight dinner or a leisurely weekend lunch. Low-carb and gluten-free, it’s big on flavor yet quick to prepare—ready in about 15–20 minutes from start to finish.
Tagliata Di Manzo – Grilled Steak Salad Recipe
Cooking from scratch doesn’t have to be complicated. This recipe highlights how a few thoughtful ingredients and a hot grill can produce a stunning result. The peppery arugula, shaved Parmesan, and a bright balsamic vinaigrette complement a well-seared ribeye or sirloin, creating a balanced plate of protein, fat, and fresh greens.
This grilled steak salad is ideal when you want something healthy without sacrificing taste. Make it for a quick dinner, a satisfying lunch, or a simple meal to serve guests. The method is straightforward, and you can adapt quantities and garnishes to your preference.
Recipe Shopping List
Before you start, here’s a concise list of what you’ll need. For exact amounts, see the Ingredients section below.
- Ribeye or sirloin steaks
- Salt and pepper
- Arugula
- Parmesan (shaved)
- Olive oil
- Balsamic vinegar
- Cherry tomatoes (optional)
- Lemon (for wedges and a touch of juice)
How to Make This Recipe
Below is a clear overview of the steps. Follow the full instructions in the recipe card for timing and details.
- Preheat the grill — Heat to about 450°F (230°C) so you get a good sear.
- Season and cook the steak — Salt and pepper liberally, then grill or sear until the internal temperature reaches the pull temp for your desired doneness (see the guide below). Typically 4–6 minutes per side for medium-rare, depending on steak thickness.
- Rest — Tent the steaks and let them rest for about 10 minutes to redistribute juices.
- Dress and assemble — Whisk olive oil and balsamic vinegar with salt and pepper; toss arugula in the dressing, slice the steak thinly against the grain, and arrange over the greens with shaved Parmesan, cherry tomatoes (if using), and lemon wedges.
- Serve — Finish with a squeeze of lemon and enjoy immediately.
| STEAK TEMPERATURES | PULL | FINAL |
|---|---|---|
| RARE | 115°F | 120°F |
| MID-RARE | 125°F | 130°F |
| MEDIUM | 130°F | 135°F |
| MEDIUM-WELL | 135°F | 140°F |
| WELL | 140°F | 145°F |
Ingredients
- 2 (12 oz) ribeye or sirloin steaks
- Salt and pepper, to taste
- 6 cups arugula
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Optional: 3/4 cup halved cherry tomatoes
- 1/2 lemon, cut into wedges
Instructions
- Preheat your grill to 450°F. Pat the steaks dry and season generously with salt and pepper on both sides.
- Grill the steaks until they reach your desired doneness. For medium-rare, pull when the internal temperature is about 125–130°F, knowing it will rise a few degrees while resting.
- Alternatively, you can cook the steaks in a hot cast-iron skillet or on a flat-top griddle if you prefer indoor cooking.
- Transfer the steaks to a cutting board, loosely tent with foil, and let rest for 10 minutes.
- While the steak rests, whisk together balsamic vinegar, olive oil, salt, and pepper. For a little brightness, add a squeeze of lemon or a pinch of red pepper flakes.
- Toss the arugula with the dressing, then top with sliced steak, cherry tomatoes (if using), and shaved Parmesan. Serve with lemon wedges for squeezing.
Recipe FAQ
This salad is best when prepared and assembled right before serving so the greens stay crisp and the steak is warm.
What’s the best way to reheat leftovers?
Keep the steak separate from the greens. Reheat slices gently in a skillet with a bit of butter over medium heat to avoid drying them out.
Are there any substitutions for balsamic vinegar?
Yes — any good-quality salad vinegar (red wine vinegar, sherry vinegar) or a pre-made vinaigrette will work well.
More Recipes Featuring Steak
- Stuffed breakfast croissant with steak
- Blackstone steak fajitas
- Teriyaki steak yakisoba
- Philly cheesesteaks
- Grilled steak kabobs
- Reverse seared hanger steak
- Easy steak chili
- Hamburger steaks with onion gravy
- Steak bites
Recipe Summary
Yield: 4 servings
Prep time: 10 minutes • Cook time: 10 minutes • Total time: 20 minutes
Recommended tools
- Hot grill, cast-iron skillet, or flat-top griddle
- Meat thermometer (for accurate internal temperatures)
- Whisk and tongs
Nutrition Information (per serving, estimated)
- Calories: 647
- Total Fat: 46g (Saturated Fat: 18g)
- Cholesterol: 163mg
- Sodium: 422mg
- Carbohydrates: 6g (Fiber: 1g, Sugar: 3g)
- Protein: 53g
Nutrition data is an estimate.