Best 4 Beef Tagliata With Radicchio And Arugula Recipes

Beef tagliata is a flavorful Italian dish featuring tender, thinly sliced beef cooked to perfection and paired with a bed of slightly bitter radicchio and arugula, creating a symphony of textures and flavors. This dish is a testament to the beauty of simplicity, where the natural flavors of the ingredients take center stage. Whether you're a seasoned chef or a home cook looking to impress your guests, this recipe for beef tagliata with radicchio and arugula will guide you through the steps of creating a restaurant-quality meal in the comfort of your own kitchen.

Here are our top 4 tried and tested recipes!

BEEF TAGLIATA WITH RADICCHIO AND ARUGULA

Beef Tagliata with Radicchio and Arugula image

Categories Beef Cheese Citrus Leafy Green Low Carb Low Cal Dinner Parmesan Meat Beef Tenderloin Arugula Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 1 1/2-pound beef tenderloin
2 tablespoons coarsely ground black pepper
1 tablespoon coarse kosher salt
1 tablespoon canola oil
2 cups sliced arugula
2 cups sliced radicchio
1 lemon, halved
High-quality extra-virgin olive oil (for drizzling)
High-quality aged balsamic vinegar (for drizzling)
Parmigiano-Reggiano cheese shavings

Steps:

Preheat oven to 350°F. Whisk first 3 ingredients in small bowl. Place beef on platter; spoon marinade over and turn to coat completely. Let stand 1 hour. Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt. Heat canola oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare. Transfer beef to platter and let rest 10 minutes.
Toss arugula and radicchio in medium bowl. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve.

BEEF TAGLIATA

Beef Tagliata image

Sometimes simple really is the best and this recipe is one of those times. The peppery arugula salad compliments the steak perfectly without stealing the show.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes European Italian

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

2 (7 ounce) New York strip steaks
pink Himalayan salt to taste
2 cups arugula
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 grape tomatoes, halved
¼ cup shaved Parmesan cheese
¼ red onion, sliced
1 tablespoon balsamic vinegar

Steps:

Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Season both sides of each steak with Himalayan pink salt.
Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 6.5 g, Cholesterol 112.2 mg, Fat 29.6 g, Fiber 1 g, Protein 36 g, SaturatedFat 10.5 g, Sodium 304.9 mg, Sugar 2.5 g

OVEN-BAKED BEEF TAGLIATA

Oven-Baked Beef Tagliata image

This beef tagliata cooks in the oven and is perfect for those following a low-carb diet!

Provided by thedailygourmet

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

3 large cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 tablespoon sea salt, divided
2 teaspoons ground black pepper, divided
2 (1 1/2) pounds sirloin steaks, about 1 1/2-inches thick
1 tablespoon extra-virgin olive oil
6 cups loosely packed arugula
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
¼ lemon, sliced
2 ounces Parmesan cheese, shaved

Steps:

Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C).
Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks.
Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total.
Transfer steak to a cutting board and let rest for 10 minutes; then slice.
Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 3 g, Cholesterol 86.3 mg, Fat 14.5 g, Fiber 0.8 g, Protein 45.5 g, SaturatedFat 5.2 g, Sodium 1116.9 mg, Sugar 0.5 g

TAGLIATA WITH RADICCHIO AND PARMESAN

Tagliata With Radicchio And Parmesan image

Provided by Nigella Lawson

Categories dinner, easy, quick, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 3

Ingredients

3 pounds sirloin or other cut of steak, 1 1/2 to 2 inches thick, at room temperature
1 cup shredded radicchio
1 ounce Parmesan cheese, shaved with a vegetable peeler

Steps:

Grill, sauté or broil steak to taste. Allow to rest on a carving board for 10 minutes. Slice thinly, diagonally against the grain, and arrange on a large warmed plate.
Pour pan juices over meat, and cover with shredded radicchio. Top with shredded Parmesan, and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 37 grams, Fiber 0 grams, Protein 47 grams, SaturatedFat 16 grams, Sodium 146 milligrams, Sugar 0 grams, TransFat 2 grams

Tips:

For the best results, use high-quality ingredients. Look for well-marbled beef that is at least 1 inch thick. The radicchio and arugula should be fresh and crisp.
Don't overcook the beef. It should be cooked to medium-rare or medium, depending on your preference. Otherwise, it will become tough and chewy.
Slice the beef thinly against the grain. This will make it more tender and easier to eat.
Serve the beef tagliata immediately with the radicchio, arugula, and dressing. You can also add other toppings, such as shaved Parmesan cheese or grilled vegetables.

Conclusion:

Beef tagliata with radicchio and arugula is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The beef is cooked to perfection and the radicchio and arugula add a refreshing crunch. The dressing is simple but flavorful, and it ties all the ingredients together perfectly. If you're looking for a new way to enjoy beef, give this recipe a try.