Tagliata Con Rucola – Italian Steak and Arugula Salad

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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.

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5 Comments

  1. Miz Helen says:

    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

    Like

    • 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

      Like

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