Flavor Your Life with Extra Virgin Olive Oil: Try this simple steak salad with arugula (beef tagliata)!
I received this product for free from Moms Meet to use and post my honest opinions. Compensation for this post was provided, and this page may contain affiliate links.
Look at this beautiful steak salad I just made using Extra Virgin Olive Oil! (Read on for the easy weeknight recipe: Just 15 minutes, start to finish.) And with a high smoking point of 400 degrees (F), Extra Virgin Olive Oil is so versatile in multiple types of recipes. Do be sure, though, to store your bottle in a dark, cool cupboard away from heat and light, and to use it within six months of opening for best quality.
So, what makes olive oil “extra virgin?” Cold pressed Extra Virgin Olive Oil is made by pressing olive oil from the first round of extraction (from fresh, intact olives) without the use of heat or chemicals. This makes it very low in acidity (below .8%, which is measured in the % of oleic (fatty) acid). Specifically: European Extra Virgin Olive Oil is tested by a panel of trained, expert testers — they’re looking for any taste defects, as well as for a signature fruity taste & flavor balance.
It’s fun to try out different oils in different recipes, too: More delicate oils work well on salads, while more robust oils work well for hearty foods such as steak.
Authentic Extra Virgin Olive Oil from Europe
To check your Extra Virgin Olive Oil for authenticity, look for the country of origin on the product label. QR codes may let you trace an oil back to its source, and you can also look for European Union PDO or PGI certification:
- PDO stands for Protected Designation of Origin, and is also known as DOP in Italian
- PGI stands for Protected Geographical Indication, which is also known as IGP in Italian
Both certifications are monitored by third party authorities, but PDO is a stricter certification, meaning that products must be produced, processed, AND prepared in a specific region using traditional methods. PGI only certifies that one stage of the process occurs in a specific region.
Using Extra Virgin Olive Oil
Flavor Your Life sent over a number of recipe ideas using Extra Virgin Olive Oil, as well as a 500 ml bottle of Le Stagioni d’ Italia 100% Extra Virgin Olive Oil (suggested retail: $19.99) to assist in trying these out! When making a simple recipe with few ingredients, the quality of the oil you choose really does shine through. Guaranteed sustainable with no additives or preservatives, Le Stagioni d’ Italia is harvested in Italy and has a short, fully traceable supply chain.
The slightly fruity, bitter, & spicy aftertaste of this 100% Italian Extra Virgin Olive Oil paired beautifully with the bite of the arugula and black pepper in the recipe I re-created here: Flavor Your Life Beef Tagliata (a simple grilled steak salad). You can purchase 100% Italian Extra Virgin Olive Oil nationwide at Grocery Outlet.
You can find the Beef Tagliata recipe below, re-written for a U.S. audience with my added notes. I recommend this one for a quick & delicious weeknight dinner!
Simple Steak Salad (Beef Tagliata), with Extra Virgin Olive Oil
Ingredients
24 oz steak (I used sirloin)
1/4 cup Extra Virgin Olive Oil, divided
1 Tbsp freshly ground black pepper
1 tsp dried herbs (I used Italian seasoning)
1 Tbsp balsamic vinegar
Sea salt, to taste
12 oz arugula (rocket)
2 oz Parmesan cheese, shaved or shredded
Directions
Using 1 Tbsp Extra Virgin Olive Oil, brush steak with oil on both sides. Then, season it on both sides with black pepper and herbs.
Heat 1 Tbsp Extra Virgin Olive Oil in a cast iron skillet over medium-high heat until hot & shimmering. Sear the steak for 1-3 minutes per side, depending on thickness, until it is cooked through to rare.
Remove steak from the pan and let it rest while you make the balsamic vinaigrette.
To make the vinaigrette: In a small bowl, mix 2 Tbsp Extra Virgin Olive Oil with 1 Tbsp balsamic vinegar. Add sea salt to taste, then stir in the pan drippings from the steak.
Thinly slice your steak against the grain. Serve it on top of the arugula, topped with shredded or shaved Parmesan and balsamic vinaigrette.
Note: Give the steak a bit more time in the pan if you prefer yours a little more done, but you’ll want to leave a lot of pink for the best flavor; be careful not to overcook. I gave my steak here 2 minutes on one side, 3 minutes on the other, but total cook time depends on thickness.
Such a deliciously simple meal
This simple steak salad stands on its own due to its quality ingredients, but if you prefer more “stuff,” you can always toss in some sliced grape tomatoes, avocado, and/or other veggies to round things out. I might also use a little garlic in the dressing or on the steak next time. 🙂
Simple Steak Salad, printable recipe
Simple Steak Salad (Beef Tagliata), with Extra Virgin Olive Oil
Ingredients
- 24 oz steak I used sirloin
- 1/4 cup Extra Virgin Olive Oil divided
- 1 Tbsp freshly ground black pepper
- 1 tsp dried herbs I used Italian seasoning
- 1 Tbsp balsamic vinegar
- Sea salt to taste
- 12 oz arugula rocket
- 2 oz Parmesan cheese shaved or shredded
Instructions
- Using 1 Tbsp Extra Virgin Olive Oil, brush steak with oil on both sides. Then, season it on both sides with black pepper and herbs.
- Heat 1 Tbsp Extra Virgin Olive Oil in a cast iron skillet over medium-high heat until hot & shimmering. Sear the steak for 1-3 minutes per side, depending on thickness, until it is cooked through to rare.
- Remove steak from the pan and let it rest while you make the balsamic vinaigrette.
- To make the vinaigrette: In a small bowl, mix 2 Tbsp Extra Virgin Olive Oil with 1 Tbsp balsamic vinegar. Add sea salt to taste, then stir in the pan drippings from the steak.
- Thinly slice your steak against the grain. Serve it on top of the arugula, topped with shredded or shaved Parmesan and balsamic vinaigrette.
Nancy
Wednesday 19th of May 2021
Where do I get these weekly recipes , I alway only get mashupmom.... sign up page have filled that out frequently.
rachel
Thursday 20th of May 2021
When you sign up for emails, you have the choice to either sign up for email each day there is a new post, or the weekly ALDI meal plan. Pick the check box that fits your needs.