Tagliata
Course
Main Dish
Cuisine
Italian
Servings
2
Servings
2
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
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.
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