Deviously simple but delicious way to have a *light* steak meal. Very low carb.
Tagliata Con Rucola – Italian Steak and Arugula Salad
Recipe adapted from Trader Joe’s.
INGREDIENTS:
- 1 pound beef rib eye steak (one inch thick)
- Salt
- Black pepper
- 1/8 teaspoon dried oregano
- 7 ounces arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (or 1 tablespoon balsamic vinegar)
- 1/4 cup shaved parmesan cheese (or 1/4 cup pecorino romano cheese)
- Additional toppings (optional; I added thinly shaved onion and heirloom tomato slices)
METHOD:
Step 1
Season steak with salt, pepper and oregano, then grill or broil until rare, 2-3 minutes per side.
Step 2
Rest steak 5 minutes, then thinly slice.
Step 3
Toss the meat and meat juices with the arugula, then drizzle with oilive oil and vinegar and toss again.
Step 4
Serve topped with shaved cheese and additional black pepper, if desired.
Shared with:
MBSIB: The Man With The Golden Tongs
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Your Italian Steak and Arugula Salad are a great meal to have on our tour of Italy with Foods of The World. I can’t wait to try this steak it looks fantastic!
Hope to see you next month when we go to Ireland.
Happy Travels!
Miz Helen
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Thanks Helen! Glad I found your hop! ~Sue
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I love the simplicity of this meal. Italian food is so easy and delicious.
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Thanks. It is pretty easy. But most of all I love not having a gi-normous pan of lasagne leftover when it’s just the two of us here. This contrasts to when I used to make lasagne as a professional, and would have hundreds of servings. It is indeed a much smaller world now. But a lot more fun! ~Sue
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