Beef Tagliata With Radicchio And Arugula Recipes

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BEEF TAGLIATA



Beef Tagliata image

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

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

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

BEEF TAGLIATA WITH RADICCHIO AND ARUGULA



Beef Tagliata with Radicchio and Arugula image

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

1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 1 1/2-pound beef tenderloin
2 tablespoons coarsely ground black pepper
1 tablespoon coarse kosher salt
1 tablespoon canola oil
2 cups sliced arugula
2 cups sliced radicchio
1 lemon, halved
High-quality extra-virgin olive oil (for drizzling)
High-quality aged balsamic vinegar (for drizzling)
Parmigiano-Reggiano cheese shavings

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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