Enjoy a Mouthwatering Italian Steak – Beef Tagliata!

Looking for a quick and easy weeknight meal that will make you feel like you’re dining at a fancy restaurant? Look no further than Beef Tagliata, an Italian steak recipe that is sure to win your heart.

The Ingredients You’ll Need

Let’s start with the key ingredients for this delicious dish:

  • Steak: I recommend using flank steak for its easy cooking and delectable beefy flavor.
  • Rosemary: Fresh rosemary is preferred but dried rosemary works as well.
  • Lemon: A squeeze of lemon adds a refreshing tang.
  • Arugula: Also known as salad rocket or garden rocket, this peppery green adds a delightful bite.
  • Cherry Tomatoes: Opt for a variety with thicker skin, like plum tomatoes, to avoid excess water.
  • Balsamic Vinegar: Adds a rich, tangy flavor.
  • Parmesan Cheese: Shaved or grated, this adds a savory touch.
  • Olive Oil: For cooking and dressing.
  • Balsamic Glaze: A finishing drizzle to enhance the flavor. You can easily make your own or purchase a bottle.

Ingredient Substitutions

Don’t have the exact ingredients on hand? No problem! Here are some substitutions you can make:

  • Steak: Boneless ribeye, New York strip, top sirloin, skirt steak, or hangar steak would all work well.
  • Rosemary: If you don’t have fresh rosemary, dried rosemary can be used instead.

Pro Tip: When substituting dried herbs for fresh, remember that 1 tablespoon of fresh herbs equals 1 teaspoon dried herbs. Some herbs, like oregano, have better flavor when used in dried form.

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How To Make Beef Tagliata: It’s Easy!

Now that we have our ingredients ready, let’s get cooking:

  1. Whisk balsamic vinegar, extra virgin olive oil, and rosemary in a small bowl. Coat the steak on both sides and let it marinate in the refrigerator for 30 minutes. Then, let it come to room temperature for another 30 minutes before grilling.
  2. Towards the end of the marination time, combine the arugula, cherry tomatoes, lemon juice, and olive oil in a separate bowl. Set aside.
  3. Oil the grill pan or grates and heat them on high heat. Reduce the heat to medium-high and add the steak.
  4. Cook the steak for about 6 minutes on one side, or until it develops a caramelized crust with beautiful grill marks. Flip the steak and cook for an additional 5 minutes, or until it reaches an internal temperature of 130-140 degrees Fahrenheit for medium rare.

Ta-Da! Steak Tagliata Ready To Serve

It’s time to enjoy your mouthwatering Beef Tagliata:

  1. Transfer the steak to a cutting board and slice it against the grain as thinly as possible.
  2. Spread the arugula salad on a platter and place the meat slices over it. The meat juices will infuse the greens with flavor.
  3. Drizzle the steak with high-quality olive oil and add a touch of balsamic glaze or aged balsamic vinegar for an extra kick.


Storing and Reheating

If you have any leftovers, you can store the flank steak in an airtight container in the refrigerator for up to three days. To reheat, simply place the steak on a sheet pan, cover it with foil, and heat it gently in a preheated oven at 200 degrees Fahrenheit until it’s warm but not hot. Avoid reheating the arugula salad as the lemon juice dressing may cause it to wilt.

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Tips For Success

These tips will help you achieve steak perfection:

  • Preheat your pan or grill: A properly heated pan ensures that when the steak hits it, it immediately sizzles and forms that golden crust we all love. This is known as the Maillard reaction, which brings out incredible flavors and seals in the juices.
  • Choose the right cookware: A cast-iron grill pan creates beautiful grill marks, while a cast-iron skillet or heavy-bottomed fry pan works well too. For a chef’s secret weapon, try a French steel carbon pan.
  • Use an instant-read digital thermometer: Insert the thermometer halfway into the thickest part of the steak to determine its internal temperature. Avoid placing it too close to the pan’s heat source for an accurate reading.

What To Serve with Beef Tagliata

While Beef Tagliata can be a satisfying low-carb one-dish meal, you can also pair it with some delightful side dishes. Here are a few ideas:

  • Zucchini Squash Casserole
  • Roasted Glazed Carrots
  • Simple Side Salad
  • Tortellini Pasta Salad

In Conclusion

Give this super easy Italian steak recipe a try and watch how it transforms your weeknight meal plan. With a bottle of your favorite red wine, it’s the perfect dish for entertaining. Trust me, you can’t go wrong with Beef Tagliata.

And if you enjoy this recipe, be sure to check out other popular steak recipes like Grilled T-bone Steak With Cowboy Butter, Flank Steak with Horseradish Cream, San Juan Grilled Flank Steak Marinade, and Pan Seared Bison Steak. For more mouthwatering recipes, explore the Beef Category, which includes the highly acclaimed Crockpot BBQ Brisket and the high-brow Tournedos Steak with a luscious red wine mushroom sauce.

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Beef Tagliata – It’s What’s for Dinner!

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