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Grilled Beef Tagliata with Arugula Salad Recipe

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This recipe for Grilled Beef Tagliata with Arugula Salad, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup balsamic vinegar
3/4 cup plus 3 T.olive oil, divided
3 T.chopped rosemary
4 (7-to-8-oz) hanger steaks or 1 (2 1/4- pound) flank steak
1/4 cup lemon juice
1 tspn.Champagne vinegar
1 T. minced shallots
Kosher salt
freshly ground pepper
1/2 pound arugula
Small wedge of Parmigiano-Reggiano
Aged balsamic vinegar for drizzling
Best quality olive oil for drizzling

Directions:
Directions:
1. Stir together the one-third cup balsamic vinegar, 3 T.of olive oil and the rosemary. Place the steaks in a sealable plastic bag and pour in the liquid mixture. Squeeze out the air, seal tightly and move the steaks around to make sure they are all well coated with the marinade. Refrigerate for at least 1 hour or up to overnight.

2. Heat a grill over medium-high heat. Meanwhile, make a viniagrette by whisking together the lemon juice, Champagne vinegar and shallots, then whisking in the 3/4 cup olive oil. Season with 1 1/4 teaspoons salt and pepper to taste. Taste and add more salt if necessary, then set aside.

3. Season the steaks generously with salt and pepper. Cook until well-seared on both sides and medium rare, 4 to 5 minutes per side. Transfer the steaks to a plate and let rest for 4 to 5 minutes per side. Transfer the steaks to a plate and let rest for 3 to 4 minutes. Using a sharp knife, carve the steak diagonally into 1-inch strips against the grain.

4. Rinse and dry the arugula and place it in a large bowl. Whisk the viniagrette briefly, then pour it over the arugula and toss gently to coat lightly. Divide the sliced among 6-8 dinner plates and place a mound of salad beside each. Using a vegetable peeler, shave a few shards of Parmigiano- Reggiano over the arugula. Drizzle the steak lightly with aged balsamic vinegar and olive oil and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 min. plus marinating time
Personal Notes:
Personal Notes:
from Osteria Mozza

 

 

 

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