Indulge in the vibrant flavors of Italy with our exquisite Beef Tagliata with Olives and Tomatoes! This dish is not just a meal; it's an experience that will transport your taste buds straight to a rustic Italian trattoria. With succulent slices of perfectly seared beef, juicy cherry tomatoes, and briny black olives, this recipe is a symphony of tastes that will leave your guests asking for seconds. Ready to impress? Let’s dive into the simple steps that will have you serving up this gourmet delight in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- Beef steak
- Cherry tomatoes
- Black olives
- Arugula
- Parmesan cheese
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Instructions
- Remove the beef steak from the refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- Pat the steak dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
- Heat a cast-iron skillet or grill pan over high heat until it's smoking hot. Add a small drizzle of olive oil to the pan.
- Sear the steak for 3-4 minutes on each side for medium-rare, or adjust cooking time based on your preferred doneness. Use tongs to flip the steak only once.
- Remove the steak from the heat and let it rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
- While the steak is resting, halve the cherry tomatoes and roughly chop the black olives.
- Wash and dry the arugula leaves, then arrange them on a serving platter.
- Slice the rested steak against the grain into thin strips, approximately 1/2 inch thick.
- Arrange the sliced steak over the arugula, then scatter the cherry tomatoes and olives around the meat.
- Drizzle extra virgin olive oil and balsamic vinegar over the dish.
- Using a vegetable peeler, shave thin slices of Parmesan cheese over the top of the salad.
- Finish with an additional sprinkle of salt and freshly ground black pepper to taste.
- Serve immediately while the steak is still warm, allowing the heat to slightly wilt the arugula.
Tips
- Bring the Beef to Room Temperature: Always remove the beef steak from the refrigerator 30 minutes before cooking. This helps achieve an even cook throughout the meat, resulting in a tender and juicy steak.
- Season Generously: Don't skimp on the salt and pepper! A generous seasoning on both sides of the steak enhances the natural flavors and creates a delicious crust when seared.
- Get the Pan Hot: Ensure your cast-iron skillet or grill pan is smoking hot before adding the steak. This high heat is crucial for achieving a perfect sear and locking in those delicious juices.
- Flip Only Once: Use tongs to flip the steak just once during cooking. This allows for an even sear and prevents the meat from drying out.
- Let it Rest: After cooking, let the steak rest for 5-7 minutes. This step is essential for redistributing the juices, ensuring every bite is flavorful and moist.
- Slice Against the Grain: When it’s time to slice the steak, make sure to cut against the grain. This technique results in more tender pieces that are easier to chew.
- Serve Warm: Serve the dish immediately while the steak is still warm. The heat will slightly wilt the arugula, enhancing its flavor and texture.
- Experiment with Toppings: Feel free to get creative! Add your favorite herbs or a sprinkle of chili flakes for an extra kick.With these tips in mind, you’re all set to create a mouthwatering Beef Tagliata that will wow your family and friends!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
