Beef Tagliata with Arugula, Cherry Tomatoes, and Parmesan Shavings.
Sliced and perfectly cooked beef served over a bed of fresh arugula and sweet cherry tomatoes, finished with generous shavings of Parmesan cheese.
Equipment
- Knife
- Skillet
- Cutting board
- Tongs
Ingredients
- About 10.5 ounces beef sirloin
- 3.5 ounces arugula
- 8.8 ounces cherry tomatoes
- Olive oil as needed
- Coarse salt as needed
- Rosemary as needed
- Parmesan shavings as needed
Instructions
- Bring Beef to Room Temperature: Take the sirloin out of the fridge about 30 minutes before cooking. Season it with olive oil, coarse salt, and rosemary.About 10.5 ounces beef sirloin, Olive oil, Coarse salt, Rosemary
- Prepare the Salad: Wash and dry the arugula and cherry tomatoes.3.5 ounces arugula, 8.8 ounces cherry tomatoes
- Heat the Skillet: Preheat your skillet over medium-high heat and place the sirloin in the center using tongs.
- Cook the Beef: Cook for about 2 minutes per side for rare, or 3 minutes for medium-rare, achieving a golden crust outside and a pink center.
- Rest and Slice: Once cooked, remove the beef from the heat and let it rest on a cutting board. Slice it into thin pieces across the grain.
- Serve: After slicing the beef, season with a pinch of salt and some black pepper. Enjoy it warm, drizzled with its cooking juices. You can accompany it with a side of arugula and cherry tomato salad, optionally topped with Parmesan shavings and a drizzle of balsamic vinegar.Parmesan shavings
Notes
- Cherry Tomatoes are common in the U.S. If unavailable, grape tomatoes make a good substitute.
- If authentic Parmigiano-Reggiano is not available, look for domestically produced Parmesan. For a closer alternative, try aged Asiago or Grana Padano. Opt for blocks and shave them yourself for the freshest taste and best presentation.