Simple Steak Salad (Beef Tagliata), with Extra Virgin Olive Oil
This quick steak salad is a deliciously simple weeknight dinner!
Servings 4
Ingredients
- 24 oz steak I used sirloin
- ¼ cup Extra Virgin Olive Oil divided
- 1 tablespoon freshly ground black pepper
- 1 teaspoon dried herbs I used Italian seasoning
- 1 tablespoon balsamic vinegar
- Sea salt to taste
- 12 oz arugula rocket
- 2 oz Parmesan cheese shaved or shredded
Instructions
- Using 1 tablespoon Extra Virgin Olive Oil, brush steak with oil on both sides. Then, season it on both sides with black pepper and herbs.
- Heat 1 tablespoon 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 tablespoon Extra Virgin Olive Oil with 1 tablespoon 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.
Notes
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.