Print

Beef Tagliata (Italian Steak)

Beef Tagliata (Italian Steak)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich flavors of Beef Tagliata, an Italian grilled steak that brings a gourmet touch to your weeknight dinners. This delightful dish features marinated flank steak, perfectly grilled and served atop a bed of fresh arugula and vibrant grape tomatoes. With a tangy balsamic marinade infused with rosemary, each bite is a balance of savory and refreshing elements. In just 15 minutes of cooking time, you can impress guests or savor a cozy meal at home. Beef Tagliata is not only quick and easy to prepare but also a healthy choice packed with lean protein and nutritious veggies.

Ingredients

Scale
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons fresh rosemary (rough chopped; or 1 tablespoon dried)
  • 1 1/2 pounds flank steak
  • 1 teaspoon black pepper (coarsely ground)
  • 1/2 teaspoon kosher salt
  • 4 cups arugula
  • 1 pint grape tomatoes (halved through the stem end)
  • 1 lemon
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon extra virgin olive oil (high quality, for drizzling)
  • 1 Tablespoon balsamic glaze (or high-quality aged balsamic vinegar)

Instructions

  1. Marinate the steak: Combine balsamic vinegar, olive oil, and rosemary in a bowl. Coat the flank steak with the marinade and refrigerate for 30 minutes.
  2. Prepare greens: Mix arugula and halved grape tomatoes in a large bowl. Squeeze lemon juice over them and drizzle with olive oil.
  3. Cook the steak: Season marinated steak with salt and pepper. Grill on medium-high heat for about 6 minutes per side for medium rare.
  4. Slice and serve: Allow the steak to rest before slicing thinly against the grain. Serve over the arugula mixture, drizzled with high-quality olive oil and balsamic glaze.

Nutrition

Find it online: https://yayarecipes.com/beef-tagliata-italian-steak/