There’s something magical about a dish that combines simplicity with bold flavors. Beef Tagliata with Arugula is just that—a quick and delightful meal that can turn an ordinary evening into something special. I remember the first time I tried this Italian classic; it was a warm summer night, and the aroma of grilled steak filled the air. This recipe is perfect for those busy days when you want to impress your loved ones without spending hours in the kitchen. With just a few fresh ingredients, you can create a plate that’s as beautiful as it is delicious.
Why You’ll Love This Beef Tagliata with Arugula
This Beef Tagliata with Arugula is a game-changer for anyone who craves a delicious meal without the fuss. It’s quick to prepare, taking just 20 minutes from start to finish. The combination of juicy grilled steak and peppery arugula creates a flavor explosion that’s hard to resist. Plus, it’s a low-calorie option that doesn’t skimp on taste, making it perfect for a weeknight dinner or a weekend gathering.
Ingredients for Beef Tagliata with Arugula
Gathering the right ingredients is the first step to creating a memorable Beef Tagliata with Arugula. Here’s what you’ll need:
Flank steak: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked properly.
Olive oil: A drizzle of good-quality olive oil enhances the steak’s flavor and helps with seasoning.
Salt and pepper: Essential for bringing out the natural flavors of the meat; don’t be shy with these!
Garlic powder: Adds a subtle depth of flavor without the hassle of fresh garlic.
Dried oregano: This herb complements the beef beautifully, giving it an Italian flair.
Fresh arugula: The star of the salad, arugula adds a peppery bite that balances the richness of the steak.
Cherry tomatoes: Their sweetness and juiciness brighten up the dish and add a pop of color.
Shaved Parmesan cheese: A sprinkle of this adds a nutty, creamy finish that elevates the entire meal.
Balsamic vinegar: A splash of balsamic brings acidity and sweetness, tying all the flavors together.
Lemon juice: Fresh lemon juice adds brightness and cuts through the richness of the steak.
For those looking to mix things up, consider marinating the steak for a couple of hours in the olive oil, garlic powder, oregano, and a splash of balsamic vinegar for extra flavor. If arugula isn’t your thing, spinach or mixed greens can be great substitutes. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Beef Tagliata with Arugula
Creating Beef Tagliata with Arugula is a straightforward process that yields impressive results. Follow these simple steps, and you’ll have a delicious meal ready in no time!
Step 1: Preheat the Grill
Start by preheating your grill or grill pan over medium-high heat. This step is crucial for even cooking and developing that beautiful char on the steak. A hot grill ensures the meat sears quickly, locking in juices and flavor. Trust me, you want that sizzle when the steak hits the grill!
Step 2: Prepare the Steak
Next, take your flank steak and rub it generously with olive oil. This not only adds flavor but also helps the seasonings stick. Sprinkle salt, pepper, garlic powder, and dried oregano all over the steak. Don’t hold back—seasoning is key to a tasty Beef Tagliata. Make sure every inch is covered for maximum flavor!
Step 3: Grill the Steak
Now it’s time to grill! Place the seasoned steak on the hot grill and cook for about 4-5 minutes on each side for medium-rare. If you prefer it more done, add a couple of extra minutes. To check for readiness, use a meat thermometer; 130°F is perfect for medium-rare. Remember, the steak will continue to cook a bit after you take it off the grill.
Step 4: Rest the Steak
Once grilled to your liking, remove the steak from the grill and let it rest for 5-10 minutes. This step is essential! Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy. Don’t skip this part; it makes a world of difference!
Step 5: Prepare the Arugula Salad
While the steak is resting, it’s time to whip up the arugula salad. In a large bowl, combine the fresh arugula, halved cherry tomatoes, balsamic vinegar, and lemon juice. Toss gently to coat everything evenly. The peppery arugula and sweet tomatoes create a refreshing contrast to the rich steak.
Step 6: Assemble the Dish
Finally, it’s time to plate! Arrange the arugula salad on a serving platter, creating a bed for the sliced steak. Lay the steak slices on top, and finish with a generous sprinkle of shaved Parmesan cheese. The presentation is key here; it should look as good as it tastes. Serve immediately and enjoy your culinary masterpiece!
Tips for Success
Always let your steak rest after grilling for the juiciest results.
Use a meat thermometer to ensure perfect doneness every time.
Feel free to experiment with different herbs and spices for unique flavors.
For a more tender steak, consider marinating it for a few hours.
Serve the dish immediately for the best taste and presentation.
Equipment Needed
Grill or grill pan: A cast-iron skillet works well if you don’t have a grill.
Meat thermometer: Essential for checking doneness; a simple knife can also help.
Cutting board: A sturdy surface for slicing the steak.
Large bowl: For mixing the arugula salad.
Serving platter: To present your beautiful dish.
Variations
Herb-Infused Steak: Try marinating the flank steak in fresh herbs like rosemary or thyme for an aromatic twist.
Spicy Kick: Add a pinch of red pepper flakes to the seasoning mix for a bit of heat.
Vegan Option: Substitute the steak with grilled portobello mushrooms for a hearty, plant-based alternative.
Cheese Swap: Use crumbled feta or goat cheese instead of Parmesan for a tangy flavor.
Grain Bowl: Serve the steak and arugula over a bed of quinoa or farro for a filling, nutritious meal.
Serving Suggestions
Pair with a crisp white wine, like Pinot Grigio, to complement the flavors.
Serve alongside roasted vegetables for a colorful, nutritious side.
Consider garlic bread for a delightful crunch that balances the meal.
Garnish with fresh herbs for an extra pop of color and flavor.
FAQs about Beef Tagliata with Arugula
What cut of beef is best for Beef Tagliata?
Flank steak is the star of this dish, thanks to its rich flavor and tenderness when grilled. However, you can also use sirloin or ribeye if you prefer a different cut.
Can I make Beef Tagliata ahead of time?
While this dish is best enjoyed fresh, you can grill the steak ahead of time and store it in the fridge. Just slice it and toss it with the arugula salad right before serving for the best taste.
What can I substitute for arugula?
If arugula isn’t your favorite, spinach or mixed greens work well as substitutes. They’ll still provide a fresh, vibrant base for your Beef Tagliata.
How do I know when the steak is done?
The best way to check for doneness is to use a meat thermometer. Aim for 130°F for medium-rare. If you prefer it more cooked, aim for 140°F for medium.
Can I add other vegetables to the salad?
Absolutely! Feel free to add sliced cucumbers, bell peppers, or even avocado for extra flavor and texture. The more, the merrier!
Final Thoughts
Cooking Beef Tagliata with Arugula is more than just preparing a meal; it’s about creating a moment. The sizzle of the steak on the grill, the vibrant colors of the fresh salad, and the aroma wafting through your kitchen all come together to form a delightful experience. This dish is perfect for impressing guests or enjoying a cozy dinner at home. With its quick preparation and bold flavors, it’s a recipe that brings joy to the table. So, roll up your sleeves, fire up that grill, and savor the deliciousness of this Italian classic!
