Grilled Ribeye with Balsamic Vinegar (Italian Steak Recipe)
This beloved Italian steak recipe, which involves us from journalist Agostino Petroni, is historically made utilizing boneless rib steaks. Like most straightforward on a regular basis dishes, when ready utilizing super-premium components, tagliata di manzo transcends to the elegant. Petroni’s father, who lives in Emilia-Romagna, marinates the meat in a strong, natural Coratina olive oil earlier than cooking over a wooden hearth. He then douses the steaks with a beneficiant pour of conventional balsamic vinegar, and tops them with a handful of shaved Parmigiano-Reggiano and a tangle of recent arugula.
Featured in “You Name It Balsamic Vinegar. In Emilia-Romagna, It’s Black Gold.”
Tagliata di Manzo al Balsamico (Grilled Ribeye with Balsamic Vinegar, Parmesan, and Arugula)
A flame-kissed Italian steak, straight out of Emilia-Romagna.
- Three ¾-in. thick boneless ribeye steaks (about 1¾ lb.)
- Further-virgin olive oil
- Flaky sea salt and coarsely floor black pepper
- Good-quality balsamic vinegar (ideally DOP)
- ½ cups arugula
- ⅓ cups coarsely grated Parmigiano-Reggiano
- To a large baking dish or giant plastic container, add the steaks and sufficient olive oil simply to coat by a skinny layer. Flip the meat a number of occasions to distribute the oil and put aside at room temperature when you put together the grill.
- Arrange a wooden or charcoal grill for direct cooking, or preheat a fuel grill to prepare dinner over medium-high warmth. Place the meat over the flame and prepare dinner, turning as soon as, till the floor is browned and scorching on either side and the inside reaches 125°F for medium-rare (the meat will proceed cooking because it rests), 2–4 minutes per aspect. Switch the steaks to a chopping board, season either side with sea salt and black pepper, and put aside to relaxation for five minutes.
- As soon as the meat has rested, thinly slice crosswise and on the diagonal towards the grain. Switch to a heat platter, drizzle with extra olive oil and a liberal pour of balsamic vinegar, and high with Parmigiano-Reggiano and arugula. Season with extra salt and pepper and serve scorching.