Piece of beef 3cm-4cm thick
Heat your pan over high heat and grill the meat for about 2 minutes on each side. Depending on the thickness of the meat, vary the cooking time, but tagliata is eaten rare ... do not spend your time turning the meat, patience is the mother of all virtues ...
Once the meat is cooked, add the coarse salt and pepper. (salt the meat after cooking to prevent it from drying out). Cut it into pieces about 1.5cm wide. Drizzle with olive oil (and depending on your taste with balsamic vinegar), sprinkle with chopped cherry tomatoes, arugula and Parmesan.
Serve with grilled vegetables, salad and red wine of character:
Barolo, Barricadiero, Coccia Pazza, Montefalco Sagrantino, Coste di Moro