"Tagliata" steak with arugula and gourmet balsamic glaze

"Tagliata di Manzo con Rucola" - Combining a great steak with peppery arugula salad might sound like an odd idea, but I guarantee that once you’ve tried it, you won’t want to eat steak any other way.

Traditionally this steak is always served rare, but if desired you could cook it a little more. It should be meltingly tender though to contrast sharply with the crisp, peppery lettuce.



  • 6 Medium Sized Good Quality Steaks At Least 1 1/2 inch Thick- T-bone, or New York Strip
  • 3 Tablespoons Libero EVOO
  • 2 Bunches Fresh Arugula, Washed and Dried
  • Coarsely Ground Pepper
  • Coarsely Ground Sea Salt
  • Chef Libero Gourmet glaze


Lightly rub the steak with the oil, and sprinkle with pepper. Grill over an open grill for about 4 minutes on each side. Your steak should be rare inside.
Trim the fat, and carve the steak into 1/4 inch slices.
Serve on a bed of arugula, drizzle with a little more olive oil, sprinkle with sea salt and top with Chef Libero gourmet glaze made with balsamic vinegar!
Serve immediately and Buon Appetito!


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