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
- 8 ounces beef rib eye steak grilled to your prefs and sliced thin
- 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
- 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.
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This post has been updated from 6.13.13 and reflects new photography and an updated recipe card
MBSIB: The Man With The Golden Tongs
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.
Thanks Helen! Glad I found your hop! ~Sue
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