"Tagliata di Manzo con Rucola" - Combining a great steak with peppery arugula salad might sound like an odd idea, but I guarantee that once you’ve tried it, you won’t want to eat steak any other way.
Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.
- Difficulty: medium
- Product: Gourmet balsamic glaze
- Prep time: 10 minutes
- Cook time: 10 minutes
INGREDIENTS FOR 6 PEOPLE
- 6 Medium Sized Good Quality Steaks At Least 1 1/2 inch Thick- T-bone, or New York Strip
- 3 Tablespoons Libero EVOO
- 2 Bunches Fresh Arugula, Washed and Dried
- Coarsely Ground Pepper
- Coarsely Ground Sea Salt
- Chef Libero Gourmet glaze
Lightly rub the steak with the oil, and sprinkle with pepper. Grill over an open grill for about 4 minutes on each side. Your steak should be rare inside.
Trim the fat, and carve the steak into 1/4 inch slices.
Serve on a bed of arugula, drizzle with a little more olive oil, sprinkle with sea salt and top with Chef Libero gourmet glaze made with balsamic vinegar!
Serve immediately and Buon Appetito!