Bring the flavors of Italy to your kitchen with Steak Tagliata – an easy dish that promises an unforgettable dining experience. Make it at home today!
Ingredients
2 Braveheart boneless ribeye steaks
Salt and black pepper, to taste
2 tablespoons olive oil
4 cups arugula, washed and dried
1 cup cherry tomatoes, halved
Parmesan cheese, shaved (to taste)
1/2 cup balsamic vinegar
1 tablespoon honey or maple syrup (optional)
Salt, to taste
Instructions
Preheat your grill or a heavy skillet over medium-high heat.
Pat the steak dry with paper towels and season it generously with salt and black pepper.
Drizzle olive oil over the steak, ensuring it's coated evenly on both sides.
Grill or pan-sear the steak for about 4-5 minutes per side for medium-rare, adjusting the time for your preferred doneness.
Once cooked, remove the steak from the heat and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute.
In a small saucepan, combine balsamic vinegar and honey (if using).
Bring it to a simmer over medium heat and let it cook for 5-7 minutes or until it thickens slightly.
Season with a pinch of salt and set aside.
Slice the rested steak thinly across the grain. This method ensures tenderness in each bite.
Arrange the arugula on a serving platter.
Scatter the sliced steak over the arugula.
Add the halved cherry tomatoes on top of the steak.
Drizzle the balsamic reduction over the entire dish.
Finish by shaving Parmesan cheese over the top.
Serve the Steak Tagliata immediately while the steak is still warm and the flavors are fresh.
Looking for more recipe inspiration? Try Braveheart Steak-Stuffed Arancini