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

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:

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