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Tender Beef Tagliata with Arugula

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
30 min
SERVINGS
2 servings
Dinner
Tender Beef Tagliata with Arugula
Ingredients
  • 2 (7 ounce) New York strip steaks
  • pink Himalayan salt to taste
  • 2 cups arugula
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 4 grape tomatoes, halved
  • 1/4 cup shaved Parmesan cheese
  • 1/4 red onion, sliced
  • 1 tablespoon balsamic vinegar
Instructions
1
Heat up the outdoor grill to a medium-high temperature, making sure it's nice and hot before proceeding.
2
To prevent sticking, lightly brush the grill grates with a small amount of oil.
3
Sprinkle both sides of each steak with a generous pinch of Himalayan pink salt to enhance the flavor.
4
Place the steaks onto the preheated grill and cook for 4 minutes, or until a nice sear forms. Flip the steaks over and continue grilling for an additional 4 minutes, or until they reach your desired level of doneness.
5
Transfer the steaks to a cutting board and allow them to rest for 10 minutes, which will help the juices redistribute.
6
In a separate bowl, combine arugula and drizzle it with a squeeze of fresh lemon juice. Add olive oil to the mix, tossing everything together until the greens are evenly coated.
7
Add diced tomatoes, crumbled cheese, and thinly sliced red onion to the bowl, tossing all the ingredients together until they're well combined.
8
Slice each steak into thin pieces. Divide the sliced steak and salad between two plates, making sure to balance them out nicely.
9
Drizzle a small amount of high-quality balsamic vinegar over each salad, about half a tablespoon. Serve the dishes immediately and enjoy!