Beef Tagliata Recipe

This simple yet delicious recipe combines the richness of grilled New York strip steaks with a refreshing arugula salad. Perfect for a quick dinner or a special meal, it's packed with flavor and nutrients.

Ingredients

• 2 (7 ounce) New York strip steaks
• Pink Himalayan salt, to taste
• 2 cups arugula
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• 4 grape tomatoes, halved
• cup shaved Parmesan cheese
• red onion, sliced (optional)
• 1 tablespoon balsamic vinegar

Directions

1. Preheat your outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking.
2. Season both sides of each steak with pink Himalayan salt, ensuring an even coat.
3. Place the steaks on the preheated grill and cook for 4 minutes on each side, achieving a nice sear. Flip them over after the first 4 minutes to cook the other side.
4. Once done, transfer the steaks to a cutting board and let them rest for about 10 minutes to retain their juices.
5. While the steaks are resting, prepare the salad. In a bowl, toss the arugula with lemon juice and olive oil to coat it evenly.
6. Add the halved grape tomatoes, shaved Parmesan cheese, and sliced red onion (if using) to the arugula mixture. Toss everything together to combine.
7. Thinly slice the rested steaks against the grain to ensure tenderness.
8. Divide the steak slices and salad evenly between two plates.
9. Drizzle tablespoon of balsamic vinegar over each salad to add a touch of sweetness and acidity.
10. Serve immediately and enjoy your flavorful steak and salad!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.