Tagliata
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Ingredients
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 Tbsp chopped fresh rosemary
- 8 cloves garlic minced
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 2 boneless ribeye or strip steaks
- 4 cups arugula
- 2 small tomatoes quartered
- 10 - 12 thin slices Parmigiano-Reggiano
- juice of 1 lemon
- pinch good finishing salt (such as fleur de sel)
- drizzle good finishing olive oil
Ingredients
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Instructions
- Combine balsamic vinegar, olive oil, chopped rosemary, garlic, sea salt and pepper in a gallon zip lock bag.
- Poke several holes in both sides of the steaks and place in marinade. Marinate for at least 1 hour, but the longer the better.
- Remove steaks from marinade and grill to desired doneness. Let steaks rest 5 – 7 minutes.
- While the steaks rest, make the salad by tossing the arugula with lemon juice and divide into two large bowls or plates.
- Sprinkle each serving of arugula with a pinch of fleur de sel. Add tomatoes and Parmigiano-Reggiano. Drizzle with a good finishing olive oil.
- Slice steaks and serve over arugula salad.