Grilled Italian Steak Recipe (Tagliata di Manzo al Balsamico) Is What Italians Eat (4 Ingredients, 15 Minutes) Italian Recipes Mediterranean Diet Recipes High Protein Recipes Low Carb Recipes Beef Dinner Grilling Low Sodium Recipes

Italian cooking is about using the best ingredients and letting their flavors shine. This Italian ribeye steak dinner recipe with arugula, balsamic, olive oil and Parmesan (if you so desire) is perfection. Simply perfect.

The ingredient list is short and simple for this Italian steak recipe: ribeye steaks, olive oil, balsamic vinegar, arugula (read about the health benefits of arugula) and if you feel so inclined, freshly grated Parmesan cheese.

Start by letting your steaks come to room temperature, which you should do before cooking any steak. The steaks are seasoned with salt and black pepper, drizzled with olive oil and then grilled to your desired doneness. Let the steaks rest for about five minutes, then slice and put them onto a beautiful platter. Drizzle with olive oil and balsamic, then top with fresh peppery arugula and a little more salt and pepper. 

Practice saying Tagliata di Manzo al Balsamico, because this delicious beef recipe sure to be a favorite recipe. This grilled steak recipe is perfect for weeknight meals or dinner parties. 

Cuisine: Italian / Mediterranean
Prep Time: 5 minutes
Cook Time: 6 to 10 minutes
Total Time: 15 minutes
Servings: 2 

Ingredients

• 2 ribeye steaks, about 3/4- to 1-inch thick (or your favorite steak)
• olive oil
• balsamic vinegar or balsamic glaze
• arugula 
• freshly grated Parmesan cheese (optional)

Here's how to make it:

1. Put the steaks on a plate. Season with salt and pepper and drizzle with olive oil. Allow them to sit out until they are at room temperature. 
2. Preheat a grill to medium-high heat. Cook the meat until it's well seared on both sides and cooked to your desired doneness, about 3 minutes per side for medium-rare (here's a meat temperature guide). Remove steaks and let them rest for 5 minutes. 
3. Slice the meat against the grain and put it on a serving platter or individual serving plates. Drizzle with olive oil and balsamic vinegar or balsamic glaze. Top with arugula, Parmesan cheese (if using), and a little salt and pepper. This recipe can easily be doubled.

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