Beef Tagliata

Ingredients

• 2 New York Strip or boneless Ribeye Steaks 
• 2 teaspoon kosher salt, divided
• 1 tablespoon olive oil, plus more as needed
• 5 ounces baby arugula
• 2 teaspoon aged balsamic, divided
• 1/4 cup shaved Parmigiano Reggiano
• Maldon Sea Salt, to finish

Cooking

1. Remove the steaks from the refrigerator 30 minutes before cooking. Preheat a cast iron pan over medium-high heat.
2. Use a paper towel to dry the steaks very well. Season them evenly on both sides with kosher salt. Drizzle a touch of olive oil on each steak and place on the hot cast iron pan.
3. Cook on medium-high heat for about 7 to 8 minutes. You don’t need to lift or move the steaks at all, just let them develop a nice sear. Flip the steaks and repeat on the other side. Cook until an instant read thermometer reaches 145°F in the middle of the thickest part of the steak. Transfer the steaks to a plate, tent with foil and let rest for 5 minutes.
4. In a medium bowl toss together the arugula, 1 tablespoon olive oil and a teaspoon of aged balsamic. Season with a little Kosher salt and top with the shaved Parmigiano Reggiano.
5. Slice the steak into 1-inch-thick slices and season with a pinch of Maldon or flaky sea salt. Place the dressed arugula on a platter and top with the sliced steak, drizzling any accumulated juices on top of the steak. Drizzle the steak and arugula with the remaining 1 teaspoon aged balsamic.

Nutrition

Nutrition information per serving, 1 serving: 390 Calories; 18.5 g Total Fat (7.0 g Saturated Fat; 1.1 g Polyunsaturated Fat; 8.5 g Monounsaturated Fat); 148.0 mg Cholesterol; 950.0 mg Sodium; 2.5 g Total Carbohydrate; 0.5 g Dietary Fiber; 1.2 g Total Sugars; 0.0 g Added Sugars; 50.0 g Protein; 165.0 mg Calcium; 6.0 mg Iron;732 mg Potassium; 0.2 mcg Vitamin D; 0.7mg Riboflavin; 18.2 mg Niacin; 1.2 mg Vitamin B6; 6.9 mcg Vitamin B12; 435.0 mg Phosphorus; 7.1 mg Zinc; 42.5 mcg Selenium; 117.7 mg Choline