Beef Tagliata With Radicchio And Arugula Recipes

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.

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.

Steps:

• Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
• In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Steps:

• Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks.
• Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total.
• Transfer steak to a cutting board and let rest for 10 minutes; then slice.
• Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.

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.