Tagliata Alla Rucola Recipe
Topped with shaved parmigiano and extra virgin olive oil, served on a bed of arugula and grape tomatoes
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Steak
Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This ensures an even cook.
- 2
Season the Steak
Rub the steak with salt and black pepper on both sides.
Cooking
- 3
Sear the Steak
Heat a skillet or grill pan over high heat. Add a tablespoon of extra virgin olive oil. Once hot, add the ribeye steak. Sear for about 4-5 minutes on each side for medium-rare, adjusting the time as needed for your preferred doneness.
- 4
Rest the Steak
Once cooked to your liking, remove the steak from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute.
Assembly
- 5
Prepare the Salad Base
While the steak is resting, wash and dry the arugula. Halve the grape tomatoes. In a large bowl, combine the arugula and grape tomatoes.
- 6
- 7
Slice the Steak
After the steak has rested, slice it thinly against the grain.
- 8
Plate the Dish
On a serving platter, lay down the arugula and tomato mixture. Top with the sliced ribeye steak. Shave the Parmigiano-Reggiano cheese over the top using a vegetable peeler. Drizzle with the remaining 2 tablespoons of extra virgin olive oil before serving.
