Tagliata with Arugula

Name: Tagliata with Arugula
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch arugula; 4 servings Coarse sea salt and freshly ground pepper; 1 minced garlic clove; 1 Tbsp lemon juice; 4 servings Extra-virgin olive oil; 237 milliliters shaved Parmigiano-Reggiano; 1 kilograms boneless rib eye steak, cut 2 inches thick; 2 teaspoons each of chopped rosemary and sage

Need a gluten free and primal main course? Tagliata with Arugula could be a super recipe to try. One portion of this dish contains around 61g of protein, 57g of fat, and a total of 762 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of parmigiano-reggiano, coarse sea salt and pepper, rosemary and sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Preheat a cast-iron skillet. In a bowl, mix the garlic, rosemary, sage, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. Rub the mixture all over the steak.

Ingredients you will need

Rosemary

Garlic

Pepper

Steak

Sage

Salt

Dry Seasoning Rub

Equipment you will use

Frying Pan

Bowl

Add 1 tablespoon of oil to the skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the steak and cook over moderate heat until browned all over. Stand the steak on its side and roast it in the oven for 20 minutes, or until an instant-read thermometer inserted in the center registers 13

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer