Grilled Beef Tagliata with Arugula Bed

Ingredients

• 500g (1.1 lb) sirloin or ribeye steak 500g (1.1 lb) sirloin or ribeye steak
• 200g (7 oz) arugula 200g (7 oz) arugula
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 lemon 1 lemon
• Sea salt, to taste Sea salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Season the steak generously with salt and pepper on both sides.
3. 3.
   Grill the steak for about 4-5 minutes per side for medium-rare doneness.
4. 4.
   Remove the steak from the grill and let it rest for 5 minutes.
5. 5.
   Slice the steak thinly against the grain.
6. 6.
   In a large bowl, toss the arugula with olive oil, lemon juice, salt, and pepper.
7. 7.
   Arrange the arugula on a serving platter and place the sliced steak on top.
8. 8.
   Drizzle the steak with a little extra olive oil and squeeze fresh lemon juice over it.
9. 9.
   Sprinkle with sea salt and freshly ground black pepper.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Beef — Make sure to let the steak rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful meat.

Tips & Tricks

• For an extra burst of flavor, you can add some shaved Parmesan cheese on top of the arugula bed.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the dish before serving.
• Experiment with different cuts of beef to find your favorite, such as tenderloin or strip steak.
• To make it a complete meal, serve the tagliata with roasted potatoes or a side of crusty bread.
• Don't skip the step of squeezing fresh lemon juice over the steak as it adds a bright and tangy element to the dish.

Serving advice

Serve the Grilled Beef Tagliata with Arugula Bed immediately after assembling to ensure the beef is still warm and the arugula remains crisp. Pair it with a glass of red wine for a truly satisfying dining experience.

Presentation advice

Arrange the thinly sliced beef on top of the bed of arugula in an artful manner, allowing the vibrant colors to shine through. Drizzle a little extra olive oil over the dish and garnish with a sprig of fresh herbs, such as parsley or thyme, for an elegant touch.