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Tagliata con Rucola


Another favorite dish I love to eat in Italy is a steak and arugula salad. Unlike Bistecca alla Fiorentina, a thick slab T-bone steak served blood rare, tagliata is a boneless piece of grilled beef, served in slices. In fact, tagliata gets its name from the Italian verb tagliare, meaning "to cut." To make beef tagliata, all you need is a high-quality cut of beef and a few simple seasonings. You’ll find this mostly in Northern Italy. The only condiments you’ll be served with this salad are extra virgin olive oil, balsamic, red or white wine vinegar, salt and pepper.


You will need:


New York strip grilled to your liking (medium rare for me)

Arugula

Red onion

Shaved parm

Olive oil

Vinegar

Salt and pepper


Let steak sit for 10 minutes after grilling. Slice in even pieces. Place arugula on plate and top with steak, onion, and shaved pecorino. Drizzle with olive oil and vinegar, salt and pepper.

That’s it. Enjoy the amazing flavor fusion!





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