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Beef Tagliata

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4 made it  |  0 reviews   |  1 photos
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"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."
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Ingredients

30 m servings 440
Original recipe yields 2 servings

Directions

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  1. Preheat an outdoor grill to medium-high heat and lightly oil the grate.
  2. Season both sides of each steak with Himalayan pink salt.
  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.
  4. Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
  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.

Nutrition Facts


Per Serving: 440 calories; 29.6 6.5 36 112 305 Full nutrition

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