Tagliata Con Rucola (Italian Steak and Arugula Salad)

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)

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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Tagliata Con Rucola (Italian Steak and Arugula Salad)

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

Tagliata Con Rucola (Italian Steak and Arugula Salad)

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
No ratings yet
Course Main Dish, Salad
Cuisine Italian
Servings 2

Ingredients
  

  • 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
Keyword Trader Joe's
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Tagliata Con Rucola (Italian Steak and Arugula Salad)

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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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4 responses

  1. 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

  2. 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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