Nigella Tagliata Steak is made with Ribeye Steaks, Balsamic Vinegar, Olive Oil, Fresh Rosemary, and Garlic. This British-Italian main dish takes about 20 minutes to prepare and serves up to 2 people. The steak is perfectly grilled and served over arugula, garnished with Parmesan cheese and cherry tomatoes, offering a rich and tender experience reminiscent of cozy Tuscan evenings.
Why This Recipe Will Impress Your Guests
- Bursting with Flavor. Nigella Tagliata Steak is a taste symphony. The balsamic vinegar dressing, rosemary, and garlic enhance the delicate ribeye steak seasoned with sea salt and black pepper. Each bite explodes with flavor.
- Easy to Prepare. This dish is easy for beginners and pros. Steak is easy to cook or sear. You’ll make a delicious dish quickly.
- Versatile and Satisfying. The Nigella Tagliata Steak can be a main course or a side dish. A well-balanced dish of delicious steak, peppery arugula, creamy Parmesan, and fresh cherry tomatoes will leave you wanting more.
What Is Nigella Tagliata Steak?
Nigella Tagliata Steak is a delicious Italian dish made from ribeye steak, balsamic vinegar, olive oil, rosemary, garlic, sea salt, black peppercorns, arugula, Parmesan cheese, and cherry tomatoes. Tender steak slices are laid above a bed of arugula for a delicious contrast in texture and flavor.
Nigella Tagliata Steak Ingredients
- 2 Ribeye Steaks (about 1 inch thick)
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Olive Oil
- 2 sprigs of Fresh Rosemary
- 4 cloves Garlic, minced
- Sea Salt, to taste
- Black Peppercorns, freshly ground
- 2 cups Arugula
- Parmesan Cheese shaved
- Cherry Tomatoes, halved
Instructions For This Delicious Tagliata Steak
- Intensify the flame on your grill or cast-iron skillet. To obtain a delicious sear, it’s essential to get the pan very hot.
- In a small basin, combine the balsamic vinegar, olive oil, minced garlic, and one rosemary sprig’s leaves. Set aside.
- On both sides, pat the steaks dry with a paper towel and liberally season with sea salt and freshly ground black pepper.
- Place the steaks on a grill or skillet that has been preheated and cook for approximately 4-5 minutes per side for medium-rare, or modify the cooking time according to your preferred doneness.
- While the steaks are cooking, place arugula on the bottom of each serving plate.
- Transfer the cooked steaks to a cutting board and let them settle for a few minutes. This redistributes the juices and assures a juicy and tender steak.
- Thinly slice the steaks against the grain and arrange them on top of a bed of arugula.
- Drizzle the balsamic vinegar and garlic mixture over the steak, allowing the flavors to combine.
- Garnish with shavings of Parmesan cheese, divided cherry tomatoes, and the remaining rosemary leaves.
- Serve the delectable Nigella Tagliata steak immediately and savor the combination of tender beef, tangy balsamic, aromatic herbs, and fresh greens.
Recipe Tips
- Choose a quality cut of ribeye steak with marbling for optimal tenderness and flavor in your Nigella Tagliata Steak.
- Ensure your grill or skillet is properly preheated to achieve a perfect sear on the steak.
- Use fresh rosemary for a fragrant and aromatic touch, but be mindful not to overpower the dish with too much.
- For a spicier kick, add a pinch of red pepper flakes to the balsamic dressing or sprinkle them over the sliced steak.
- Slice the cooked steak against the grain to maximize tenderness, and don’t forget to let it rest before serving to allow the juices to redistribute.
What To Serve With Tagliata Steak?
Nigella Tagliata Steak goes well with a wide range of tasty sides. You could serve it with roasted potatoes seasoned with herbs, grilled asparagus or zucchini for a touch of freshness, and crusty bread to soak up the delicious juices. A light salad or mushrooms cooked in butter are also great additions.
How To Store Tagliata Steak?
- In the fridge. Traditional Nigella Tagliata Steak can be stored for 3–4 days in an airtight container or wrapped in aluminum foil.
- In the freezer. Let Traditional Nigella Tagliata Steak cool before wrapping it tightly in plastic wrap and storing it in a freezer-safe bag or container. Freeze it for 3 months.
How To Reheat Tagliata Steak?
- In the Skillet. A little olive oil in a skillet over medium heat. Cook the sliced steak in the skillet for a few minutes, stirring once, until heated. Steak can dry out if overcooked.
- In the Oven. Bake at 325°F (163°C). Place steak pieces on a foil- or parchment-lined baking sheet. Foil loosely to avoid drying. Heat in the oven for 10 minutes or until desired.
FAQs
How To Tell If Tagliata Steak Is Done?
To determine if Tagliata steak is done, you can use a meat thermometer to check the internal temperature. For medium-rare, aim for a temperature of around 130-135°F (54-57°C).
Can I Cook This Tagliata Steak On The Grill Instead?
Absolutely! Tagliata Steak grills well cook the seasoned steak for 4-5 minutes per side on a hot grill for medium-rare, the smoky grill taste enhances the dish.
Is It Possible To Marinate The Steak Before Cooking It For Tagliata Steak?
Yes, it is possible to marinate the steak before cooking it for Tagliata marinating can enhance the flavor and tenderness of the steak. Choose a marinade that complements the dish and follow proper marinating guidelines.
Can I Use A Different Type Of Cheese Instead Of Parmesan For This Recipe?
Yes, you can use a different type of cheese instead of Parmesan for the Tagliata steak recipe some alternatives could be Pecorino Romano, Grana Padano, or a high-quality aged Asiago.
Try More Nigella Recipes:
Nigella Tagliata Steak Nutrition Facts
Amount Per Serving
- Total Fat 40g
- Saturated Fat 12g
- Cholesterol 120mg
- Sodium 180mg
- Total Carbs 41g
- Dietary Fiber 7g
- Total Sugars 11g
- Protein 34g
- Calcium 12%
- Iron 22%
- Potassium 28%
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Tagliata Steak
Description
Nigella Tagliata Steak is made with Ribeye Steaks, Balsamic Vinegar, Olive Oil, Fresh Rosemary, and Garlic. This British-Italian main dish takes about 20 minutes to prepare and serves up to 2 people. The steak is perfectly grilled and served over arugula, garnished with Parmesan cheese and cherry tomatoes, offering a rich and tender experience reminiscent of cozy Tuscan evenings.
Ingredients
Instructions
- intensify the flame on your grill or cast-iron skillet. To obtain a delicious sear, it’s essential to get the pan very hot.
- In a small basin, combine the balsamic vinegar, olive oil, minced garlic, and one rosemary sprig’s leaves. Set aside.
- On both sides, pat the steaks dry with a paper towel and liberally season with sea salt and freshly ground black pepper.
- Place the steaks on a grill or skillet that has been preheated and cook for approximately 4-5 minutes per side for medium-rare, or modify the cooking time according to your preferred doneness.
- While the steaks are cooking, place arugula on the bottom of each serving plate.
- Transfer the cooked steaks to a cutting board and let them settle for a few minutes. This redistributes the juices and assures a juicy and tender steak.
- Thinly slice the steaks against the grain and arrange them on top of a bed of arugula.
Drizzle the balsamic vinegar and garlic mixture over the steak, allowing the flavors to combine. - Garnish with shavings of Parmesan cheese, divided cherry tomatoes, and the remaining rosemary leaves.
- Serve the delectable Nigella Tagliata steak immediately and savor the combination of tender beef, tangy balsamic, aromatic herbs, and fresh greens.
Notes
- Choose a quality cut of ribeye steak with marbling for optimal tenderness and flavor in your Nigella Tagliata Steak.
- Ensure your grill or skillet is properly preheated to achieve a perfect sear on the steak.
- Use fresh rosemary for a fragrant and aromatic touch, but be mindful not to overpower the dish with too much.
- For a spicier kick, add a pinch of red pepper flakes to the balsamic dressing or sprinkle them over the sliced steak.
- Slice the cooked steak against the grain to maximize tenderness, and don’t forget to let it rest before serving to allow the juices to redistribute.