Beef Tagliata recipe

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Ingredients

2 (7 ounce) New York strip steaks
pink Himalayan salt to taste
2 cups arugula
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 grape tomatoes, halved
¼ cup shaved Parmesan cheese
¼ red onion, sliced
1 tablespoon balsamic vinegar

Nutrition Info

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
servingSize: -
sodium: 304.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill to medium-high heat and lightly oil the grate.

  2. Season both sides of each steak with Himalayan pink salt.

  3. 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.

  4. Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion, toss to coat.

  5. 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.

Recipe Yield

2 servings

Recipe Note

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.

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