Steak Tagliata with Arugula & Parmesan

Name: Steak Tagliata with Arugula & Parmesan
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 1 serving
Ingredients: 180 g Sirloin or rib-eye steak, 2-3 cm thick; 2 g Salt; 0.5 g Black pepper; 100 g Cherry tomatoes; 1 tsp Olive oil, for the pan; 10 g Butter; 1 clove Garlic clove, smashed; 1 sprig Fresh rosemary; 40 g Arugula; 1 tbsp Extra-virgin olive oil, for the arugula; 10 ml Lemon juice; 20 g Parmesan, shaved; 1 tsp Balsamic vinegar

27 min · Easy · Serves 1

710 kcal per serving · 46g protein

Tagliata is the Italian way to serve steak: seared hard, rested, then sliced and fanned over peppery arugula so the warm juices become the dressing. Blistered cherry tomatoes, Parmesan shavings and a thread of balsamic finish a plate that needs no potatoes to feel complete. The whole cook is one pan, and the rest before slicing is the step that keeps the steak juicy.

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Ingredients

180 g Sirloin or rib-eye steak, 2-3 cm thick
2 g Salt
0.5 g Black pepper
100 g Cherry tomatoes
1 tsp Olive oil, for the pan
10 g Butter
1 clove Garlic clove, smashed
1 sprig Fresh rosemary
40 g Arugula
1 tbsp Extra-virgin olive oil, for the arugula
10 ml Lemon juice
20 g Parmesan, shaved
1 tsp Balsamic vinegar

Method

Dry and season the steak

Pat the steak dry with kitchen paper and season both sides with the salt and black pepper. Leave the steak on the board for 10 minutes to lose its fridge chill.
Blister the cherry tomatoes

Heat a large heavy pan over high heat for 2 minutes, then add the cherry tomatoes to the dry pan and cook for 3 minutes, shaking the pan, until the tomato skins blister and split. Tip the cherry tomatoes onto a plate.
Sear the first side

Add the olive oil for the pan to the same hot pan, lay the steak in away from you and sear for 3 minutes without moving the steak, until a deep brown crust forms underneath.
Flip and baste with butter

Flip the steak, add the butter, smashed garlic and rosemary sprig, and cook for 3 minutes more for medium-rare, spooning the foaming butter over the steak.
Rest the steak

Move the steak to a board and rest the steak for 5 minutes. Resting lets the juices settle so they stay in the meat when the steak is sliced.
Toss the arugula

While the steak rests, toss the arugula with the extra-virgin olive oil and lemon juice in a bowl, then spread the arugula over a plate.
Slice and serve

Slice the rested steak across the grain into 1 cm strips and fan the slices over the arugula. Top with the blistered cherry tomatoes, Parmesan shavings and the balsamic vinegar.