Steak Tagliata
Steak Tagliata is a simple Italian steak dish that combines sliced steak with a simple salad of arugula tossed in lemon juice and olive oil, and topped with shaved Parmigiano Reggiano. Quite possibly the easiest steak dinner ever!
Servings: 4
Ingredients
- 1 2.5" thick ribeye steak about 2 1/2 pounds (1135g), see notes below
- 1 tablespoon (10g) Diamond Crystal Kosher salt
- 1/2 pound (226g) baby arugula
- 3 tablespoons (45ml) extra virgin olive oil
- flaky sea salt for finishing
- 1/2 cup (35g) shaved Parmigiano Reggiano
Instructions
Salt overnight
- Sprinkle the steak on all sides with the kosher salt and place it on a wire rack lined baking sheet. Place the steak in the fridge, uncovered, for at least 4 hours but preferably overnight.
Cooking the steak
- Take the steak out of the fridge at least 1 hour prior to cooking.
- Heat a grill to 450-500°F.
- Once the grill is hot, sear on all sides, flipping every 1-minute until the temperature reaches 120°F for rare or until your desired doneness is achieved. Remove the steak from the grill an tent with foil for at least 10 minutes before slicing.
Prepare the salad
- Dress the baby arugula with a squeeze of lemon juice and extra virgin olive oil. Serve the salad on a large platter with lemon wedges and the sliced steak. Sprinkle the shaved Parmigiano on to the salad and sprinkle the steak with flaky sea salt. If you like, drizzle a touch of balsamic glaze onto the steak or serve at the table. Enjoy!
Notes
- Beef. Any cut of steak can be used for this simple recipe. Flank, hanger, and skirt are great for a quick cook or a thicker ribeye, NY strip, or porterhouse works well too.
- Salting. It is recommended to salt the steak overnight to achieve and evenly salted juicier steak. If you forgot, simply remove the steak from the fridge and salt at least 1 hour before cooking. Salting ratio should be roughly 1% of the steak's weight. So a steak that weighs 3 pounds (1360g) would need about 13g of salt or approximately 1.3 tablespoons of kosher salt or about 2 teaspoons of fine sea salt.
- Outdoor grilling technique. A hot grill (450-500°F) works best to get a great sear while keeping it rare to medium-rare on the inside. For thicker cuts (I used a very thick ribeye), sear the steak flipping at 1 minute intervals for about 8-10 minutes, while also searing the sides, then move it to a cool spot of the grill and cover until the internal temp reaches 120°F for rare. For thinner steaks simply grill the whole time until the desired internal temp is achieved.
- Indoor cooking. Heat a large cast iron or stainless steel pan to medium-high heat and add a few tablespoons of neutral oil. Once smoking, add the steak and cook for 1 minute per side, flipping until desired char is achieved. Place the pan with the steak into a 350°F and remove once the internal temp reaches 120°F or your desired doneness.
- Serve with. Though I think a simple arugula salad with shaved parmesan and lemons is best you can fancy this dish up with grilled veggies, cherry tomatoes, and a drizzle of balsamic glaze if you like.
- Leftovers. The steak can be saved for up to 3 days and is best pan fried in butter to warm it up. It will no longer be rare, but it will still be deliciouse.
Nutrition
Calories: 849kcal | Carbohydrates: 2.1g | Protein: 56.2g | Fat: 69.2g | Saturated Fat: 31.3g | Cholesterol: 186mg | Sodium: 1191mg | Fiber: 0.8g | Sugar: 1g | Calcium: 174mg | Iron: 5mg
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