Beef Tagliata

Sometimes simple really is the best and this recipe is one of those times. The peppery arugula salad compliments the steak perfectly without stealing the show.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 440 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• ¼ cup shaved Parmesan cheese
• 2 cups arugula
• 4 grape tomatoes, halved
• 2 (7 ounce) New York strip steaks
• pink Himalayan salt to taste
• ¼ red onion, sliced (Optional)

Recipe Instructions

Step 1

Preheat an outdoor grill to medium-high heat and lightly oil the grate.

Step 2

Season both sides of each steak with Himalayan pink salt.

Step 3

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.

Step 4

Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.

Step 5

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.