Tagliata on arugula with shaved parmesan and balsamic rosemary dressing

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Tagliata on arugula with shaved parmesan and balsamic rosemary dressing

Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Italian
Servings: 2 people
Calories: 590kcal

Ingredients

The steak and salad

  • 12 oz steak (3/4 – 1 lb) striploin or ribeye
  • salt and pepper
  • 4 cups arugula
  • 1 cup shaved parmesan
  • 2 sprigs rosemary (optional) crushed to release oils

The Dressing

  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp chopped garlic
  • 1 sprig rosemary crushed to release oils

Instructions

  • whisk together all dressing ingredients and refrigerate at least 1 hour.
  • season and cook the steak to desired done-ness. If cooking in sous vide or pan, use the fresh rosemary.
  • Cut the steak into 1/2″ strips and serve on bed of arugula, topped with shaved parmesan and the dressing.

Nutrition

Calories: 590kcal | Carbohydrates: 8g | Protein: 44g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 121mg | Sodium: 507mg | Potassium: 664mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1175IU | Vitamin C: 6mg | Calcium: 382mg | Iron: 4mg