Tagliata on arugula with shaved parmesan and balsamic rosemary dressing
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Tagliata on arugula with shaved parmesan and balsamic rosemary dressing
Servings: 2 people
Ingredients
The steak and salad
- 1 large steak (3/4 - 1 lb) striploin or ribeye
- salt and pepper
- 4 cups arugula
- 1 cup shaved parmesan
- 2 sprigs fresh rosemary (optional) crushed to release oils
The Dressing
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp chopped garlic
- 1 sprig fresh 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.
It's only fair to share...