Thursday, September 23, 2010

Bistecca Tagliata

My husband and I love steaks and this recipe has gone through our recipe circle a few times ever since my husband stumbled on the recipe on GQ a few months ago.  Since then I have not gone back to my old way of cooking steaks. It has become a regular at our dining table and I could not imagine getting tired of the flavors. The combination of the succulent beef, the peppery taste of arugula, the tartness of the lemon and the saltiness of the parmessan is just perfect.  It is hearty at the same time light - the way I like my meals.

The key is to get the best piece of steak you can get - thick, well-marled, grass fed, then get fresh organic baby arugula and the best parmesan cheese you can afford to go with it. It's simplicity at its best!

  • 2 boneless grass fed rib eye steak, 1 1/2 inches thick
  • Coarse SeaSalt
  • Freashly ground black pepper
  • baby arugula (rinsed well, at room temperature)
  • 1 lemon (sliced into wedges)
  • Parmigiano-Reggiano (I use shredded)
  • Extra Virgin Olive oil
  1. Take the steak out of the fridge and bring it to room temperature. Season both sides generously with salt and pepper.
  2. Grill the steak till medium-rare, about 5 minutes per side. Remove the steak from the grill and let rest on a platter for a few minutes.
  3. Lay the arugula on a large serving platter, drizzling EVOO & scattering shredded parm cheese in between. Cut the lemon into wedges and ring the platter.
  4. On a cutting board, slice the steak against the grain. Lay the slices on top of the arugula, pour the juices from the platter over the steak, and finish with a healthy drizzle of olive oil and a sprinkle of sea salt.
Serve with steamed corn on the cob and a glass of Zinfandel. Yummeh!


$18.00 -----  2 pieces 100% Grass fed Rib Eye Steak ( $12/lb )
$  2.00 -----  1 pack Organic baby Arugula 
$  0.25 -----  1 lemon 
$  4.00 -----  1 pack Shredded Parmesan Cheese 
$  6.00------ 1 Bottle Zinfandel
Total: $30.25

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