Piedmontese Beef Tagliata on a bed of arugula. I love this dish, simple to make, fun, and appetizing to eat, a great summer backyard dish, which always reminds me of being in Italy.
We don't eat a lot of red meat these days but once in a while, I crave a beautifully medium-rare steak, or tagliata. Some of the cuts I usually use are t-bone, strip loin, rib-eye bone-in or not, but the one I use often is strip loin steak. I look for the nice fat and thickness.
I was at the Italian Center Shop downtown store and I saw that they had some nice organic steaks, more so Piedmontese beef, in a rib-eye cut. The marbleization beautiful and nice section of fat running through it. I knew that this was going to be a very tender and tasty steak which will be the star of our dish tonight: Piedmontese Beef Tagliata on a Bed of Arugula. Piedmontese cattle originate from the region of Piemonte, in northwest Italy. The great thing about this beef is that it is very low in fat and calories and high in protein content, and really what separates this steak from the pack is the amazing flavor due to the free-range grazing that the cattle are able to do.
Simply seasoned with coarse sea salt, fresh cracked black pepper, and some paprika and onion and garlic powder, then rubbed with a good quality extra virgin olive oil. The thing to remember when grilling steaks is that you need a lot of heat, I usually preheat our barbecue to around 450° F and when that rib-eye steak hits the grill a nice sizzle hits the air. Another rule I follow religiously is I never turn a steak more than twice on one side. This is very important and will determine whether your steak will be melt in your mouth or shoe rubber. So on one side to make the nice hash marks, then turned over on the other side rotating again to make the grill marks. For medium-rare depending on the thickness, I usually say about 8 minutes a side, or I push my finger into the flesh and if it is soft but not to the point that you feel you will break the strands. I say if you touch the part of your hand in between your thumb and index finger, with your thumb close to the index finger that would be rare, spread your thumb out ½ way and that would be medium rare and as your thumb stretches to its maximum that would bring you to well done.
After your steak is done let it rest, because if you cut into it right away all the juices run out leaving the steak dry. The standing time allows the meat to reabsorb the juices leaving the steak juicy and melt in your mouth tender and delicious. With this Piedmontese rib-eye steak I basted it with a herb mixture of olive oil, butter, fresh parsley, oregano, basil, and chives, with a little salt and pepper. So as the steak is grilling I brush the herb mixture onto the meat. These herbs enhance the flavor of the steak and it tastes so amazing my mouth is watering as I write, I want to fire up the bbq right now.
We served this Tagliata with Cremini mushrooms sautéed in olive oil and white wine with some fresh parsley, rosemary and oregano, salt and pepper, and a bed of arugula tossed in olive oil, salt, and pepper with a beautiful reduced balsamic vinegar. The arugula gives a nice peppery flavor combined with the muskiness of the mushrooms, the steak heads the show with its distinct taste so tender you can pull it apart with your fingers, and full of all that flavorful juice. Mmmmmmmm.........Mmmmmmmmmm!Print
- 1 kg piedmontese rib-eye steak
- 3 table spoons of cold pressed extra virgin olive oil
- 2 tablespoons of fresh parsley chopper
- 2 tablespoons of fresh basil chopped
- 2 tablespoons of fresh oregano chopped
- 1 teaspoon of fresh chives chopped
- ½ teaspoon of fresh rosemary chopped
- 2 tablespoons of white wine
- 2 tablespoons coarse sea salt
- 2 tablespoons fresh cracked pepper
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 2 cups of Cremini mushrooms sliced
- 4 cups of washed and dried organic arugula
- Season each side of the peidmontese beef with 1 tablespoon of salt, 1 tablespoon fresh cracked black pepper, onion powder, and garlic pepper.
- Brush both sides of the steak with 1 tablespoon olive oil. Let sit for about 15 minutes.
- In a pan heat up 1 tablespoon olive oil.Toss in mushrooms. Season with salt and pepper.
- Toss in whole garlic clove. Sprinkle in 1 table spoon of fresh parsley,basil, and oregano.
- Sautee for about 5 minutes and add white wine. Cook till wine dissipates. Set aside.
- Preheat barbecue to 400° F.
- In a bowl mix up ½ tablespoon olive oil rest of the basil, oregano, chives, rosemary, and parsley. Toss in some salt and pepper.
- Set steak on grill.
- Cook for 3 minutes turn 180 degrees.
- Cook for another 3 minutes.
- Turn over and grill for 3 minutes.
- Turn 180 degrees.
- Take off grill let stand for about 5 minutes.
- In a large bowl toss remainder of the olive oil salt and pepper.
- Place on a serving plate.
- Re-heat mushrooms for a few minutes.
- Slice up the steak in about 2 cm strips perpendicular to the grain of the meat.
- Place on arugula. Put mushrooms on top of steak.
- Serve warm.
- Serving Size: 4 servings