Beef Tagliata With Radicchio And Arugula Recipes

BEEF TAGLIATA WITH RADICCHIO AND ARUGULA

Steps:

• Preheat oven to 350°F. Whisk first 3 ingredients in small bowl. Place beef on platter; spoon marinade over and turn to coat completely. Let stand 1 hour. Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt. Heat canola oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare. Transfer beef to platter and let rest 10 minutes.
• Toss arugula and radicchio in medium bowl. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve.

TAGLIATA WITH RADICCHIO AND PARMESAN

Steps:

• Grill, sauté or broil steak to taste. Allow to rest on a carving board for 10 minutes. Slice thinly, diagonally against the grain, and arrange on a large warmed plate.
• Pour pan juices over meat, and cover with shredded radicchio. Top with shredded Parmesan, and serve.

BEEF TAGLIATA

Steps:

• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Season both sides of each steak with Himalayan pink salt.
• Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
• Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
• Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.