Tagliata con Rucola is an Italian style steak salad that can easily turn leftover grilled  ribeye into a light and  tasty  lunch or dinner.

Tagliata Con Rucola (Italian Steak and Arugula Salad)

By Sue Lau | Palatable Pastime

Tagliata con Rucola  is my  recipe of the day. It’s a recipe I have had for awhile, and originates, as I recall, from the Trader Joe’s cookbook. But you can prepare this without  anything  Trader Joe’s sells.

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Overall this is a very  light and delicious recipe which is perfect for the early part  of the year. It fits in with any diet  plan.

I often make this with leftover steak I have from  the night before. I would have updated the pics sooner,  except I don’t always have the rocket on hand. And I will make it instead with any  sort of lettuce mix. Romaine  is  a mainstay in my kitchen and it  also pairs  perfectly.

Arugula does  have a little peppery bite with  makes it an obvious choice. I also added a few microgreens this time.  Those make the salad very tempting. But I admit I don’t always have those either. They  need to be very fresh.

Tagliata con Rucola

You can also use sliced  tomatoes in this, as I did in  my original picture. But I have those more often in summertime.  Romas are a good choice this time  of  year  instead of beefsteak.

There are a couple pieces of toasted French bread in the corners. While  not part of the recipe they are tasty with the salad.  You can also opt  to toss on a  few  croutons if you have those around. I don’t have  French bread  every day. I often have some sourdough, and  that is nice toasted too. Spread it with some butter  and garlic  for extra oomph.

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Tagliata con Rucola

Tagliata con Rucola

Sue Lau

5 from 1 vote

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Course Main Dish, Salad

Cuisine Italian

Servings 2

Calories 576 kcal

Ingredients

  

1x2x3x

• 8 ounces beef rib eye steak grilled to your prefs and sliced thin
• Salt
• Black pepper
• 1/8 teaspoon dried oregano
• 7 ounces arugula or rocket
• 1 ounce microgreens (optional)
• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar or balsamic vinegar
• 1/4 cup shaved parmesan cheese or pecorino romano cheese
• 1/4 small red onion thinly sliced
• 1/2 cup Cherry tomatoes halved

Instructions

 

• Season steak with salt, pepper and oregano, then grill or broil until rare, 2-3 minutes per side.
• Rest steak 5 minutes, then thinly slice.
• Toss the meat and meat juices with the arugula, then drizzle with olive oil and vinegar and toss again.
• Serve topped with shaved cheese and additional black pepper, if desired.
• Place steak on top of remaining salad ingredients.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 576kcalCarbohydrates: 7gProtein: 31gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gCholesterol: 78mgSodium: 293mgPotassium: 802mgFiber: 2gSugar: 4gVitamin A: 2676IUVitamin C: 26mgCalcium: 330mgIron: 4mg

Keyword Trader Joe's

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This  post has been updated from 6.13.13 and reflects new photography and an updated recipe card

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