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Beef Tagliata

Beef Tagliata (Italian Steak)
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Beef Tagliata is a stunning Italian steak dish that combines the rich flavors of marinated flank steak with fresh arugula and juicy grape tomatoes. This elegant meal not only brings restaurant-quality dining to your table but also can be prepared quickly, making it an excellent choice for busy weeknight dinners or special occasions. With its savory marinade of balsamic vinegar and rosemary, this dish offers a delightful depth of flavor that pairs beautifully with the peppery arugula. Impress your guests or treat your family to this delicious and easy-to-make Beef Tagliata recipe tonight!

Ingredients

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  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh rosemary (rough chopped)
  • 1 1/2 pounds flank steak
  • 1 teaspoon black pepper (coarsely ground)
  • 1/2 teaspoon kosher salt
  • 4 cups arugula
  • 1 pint grape tomatoes (halved)
  • Juice of 1 lemon
  • 1 tablespoon extra virgin olive oil (high quality, for drizzling)
  • 1 tablespoon balsamic glaze or high-quality aged balsamic vinegar

Instructions

  1. In a mixing bowl, whisk together balsamic vinegar, olive oil, and rosemary. Coat the flank steak with the marinade and refrigerate for 30 minutes.
  2. While the steak marinates, combine arugula and halved grape tomatoes in a bowl. Squeeze lemon juice over them, drizzle with olive oil, toss, and set aside.
  3. Preheat your grill pan or outdoor grill on high heat. Season the marinated steak with salt and coarsely ground black pepper.
  4. Grill the steak for about 6 minutes on one side until caramelized, then flip and cook for another 5 minutes until medium rare (130–140°F).
  5. Let the cooked steak rest before slicing thinly against the grain. Serve over the dressed greens with a drizzle of high-quality olive oil.

Nutrition

Find it online: https://simplytastes.com/beef-tagliata-italian-steak/