Ingredients
- 2 lbs beef ribeye or sirloin steak (about 1.5 inches thick)
- 2 tbsp olive oil
- 1 tbsp coarse salt
- 1 tbsp freshly ground black pepper
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 2 cloves garlic, smashed
- 1 tbsp balsamic vinegar (optional)
- 1 cup arugula (for serving)
- Parmesan shavings (for serving)
- Cherry tomatoes, halved (for garnish)
Instructions
- Prepare the Meat: Pat the steak dry with paper towels. Coat it evenly with olive oil, then season generously with coarse salt, black pepper, rosemary, and thyme.
- Preheat the Grill or Skillet: Heat a grill or cast-iron skillet over high heat until smoking hot.
- Sear the Steak: Place the steak on the grill and cook for 3-4 minutes per side for medium-rare, or adjust according to preferred doneness.
- Rest the Meat: Remove the steak from heat and let it rest for 5 minutes to allow the juices to redistribute.
- Slice the Steak: Cut the steak against the grain into thin slices.
- Assemble the Dish: Arrange arugula on a serving plate, top with sliced beef, drizzle with balsamic vinegar (if using), and garnish with Parmesan shavings and cherry tomatoes.
- Serve Immediately: Enjoy your flavorful beef tagliata with a side of crusty bread or roasted potatoes.
Perfectly cooked and sliced, this Italian-style tagliata is a great way to enjoy high-quality beef with simple, fresh flavors!
