Tagliata

tagliata

Tagliata di Manzo con Rucola ~ Combining a great steak with peppery arugula salad might sound like an odd idea, but I guarantee that once you’ve tried it, you won’t want to eat steak any other way.

Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.

Buon Appetito!
Deborah Mele 2011

Tagliata

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 10 mins

Thin strips of beef served on peppery arugula.

Ingredients:

4 Medium Sized Good Quality Steaks At Least 1 1/2 inch Thick- T-bone, or New York Strip
3 Tablespoons Olive Oil
2 Bunches Fresh Arugula, Washed and Dried
Coarsely Ground Pepper
Coarsely Ground Sea Salt

Directions:

Lightly rub the steak with the oil, and sprinkle with pepper.
Grill over an open grill for about 4 minutes on each side.
Your steak should be rare inside.
Trim the fat, and carve the steak into 1/4 inch slices.
Serve on a bed of arugula, drizzle with a little more olive oil, and sprinkle with sea salt.
Serve immediately.



 


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