Tagliata di Manzo
Tagliata di Manzo
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Ingredients
| 2 | beef steaks (½ pound each), boneless rib eye | |
| 2½ | teaspoons sea salt, divided | |
| 1 | teaspoon black pepper, freshly cracked | |
| 7 | tablespoons CO-OP GOLD Intenso Extra Virgin Olive Oil, divided | |
| 8 | tablespoons CO-OP GOLD Premium Balsamic Vinegar of Modena, divided | |
| 4 | cups arugula | |
| ¼ | cup toasted pine nuts | |
| ⅓ | cup CO-OP MARKET TOWN Parmesan cheese, grated |
Directions
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Season the steaks with two teaspoons sea salt and one teaspoon cracked black pepper, and grill to desired doneness – with internal temperatures ranging from medium rare (145°F/63°C) to well done (170°F/77°C). Let them rest for 10 minutes to ensure the juices don’t run. Slice the steak into strips, making sure to cut against the grain.
Arrange the meat on a platter and lightly drizzle with three tablespoons extra virgin olive oil and three tablespoons balsamic vinegar. In a bowl, combine the arugula, pine nuts and remaining olive oil and vinegar. Season with remaining ½ teaspoon salt. Toss to coat the greens lightly. Arrange salad on top of the beef slices and finish with a generous amount of freshly grated Parmesan.