Tagliata Con Rucola Italian Steak And Arugula Salad Recipes
BEEF TAGLIATA
Sometimes simple really is the best and this recipe is one of those times. The peppery arugula salad compliments the steak perfectly without stealing the show.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Italian
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Season both sides of each steak with Himalayan pink salt.
- Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
- Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 6.5 g, Cholesterol 112.2 mg, Fat 29.6 g, Fiber 1 g, Protein 36 g, SaturatedFat 10.5 g, Sodium 304.9 mg, Sugar 2.5 g
TAGLIATA CON RUCOLA - ITALIAN STEAK AND ARUGULA SALAD
Make and share this Tagliata Con Rucola - Italian Steak and Arugula Salad recipe from Food.com.
Provided by PalatablePastime
Categories Steak
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season steak with salt, pepper and oregano, then grill or broil until rare, 2-3 minutes per side.
- Rest steak 5 minutes, then thinly slice.
- Toss the meat and meat juices with the arugula, then drizzle with oilive oil and vinegar and toss again.
- Serve topped with shaved cheese and additional black pepper, if desired.
Nutrition Facts : Calories 410.6, Fat 33.9, SaturatedFat 12.3, Cholesterol 82.6, Sodium 173, Carbohydrate 2.1, Fiber 0.8, Sugar 1.1, Protein 23.6
BEEF TAGLIATA WITH RADICCHIO AND ARUGULA
Categories Beef Cheese Citrus Leafy Green Low Carb Low Cal Dinner Parmesan Meat Beef Tenderloin Arugula Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Whisk first 3 ingredients in small bowl. Place beef on platter; spoon marinade over and turn to coat completely. Let stand 1 hour. Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt. Heat canola oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare. Transfer beef to platter and let rest 10 minutes.
- Toss arugula and radicchio in medium bowl. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve.
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- Rub both sides of the steak with a little olive oil and sprinkle generously with salt and pepper. Let stand until room temperature.
- Prepare a hot fire on a gas or charcoal grill. Grill the steak, turning once, until seared and cooked to rare or medium rare (about 8 minutes, depending on thickness). Transfer with tongs to a cutting board and let stand for a few minutes until the juices are reabsorbed.
- Toss the arugula in a large bowl with 2 tablespoons of olive oil, more or less, the lemon juice, and salt and pepper to taste. Arrange greens on 2 dinner plates.
- Slice steak across the grain at a diagonal and place in the center of the greens. Using a vegetable peeler, cut shavings from the Parmigiano wedge, letting them fall directly onto the salad. Place tomato wedges around the edges of the plates.
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