BEEF TAGLIATA
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
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
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
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
PEPPERY FLANK STEAK TAGLIATA IN THE OVEN
Provided by David Tanis
Categories dinner, weekday, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Lay flank steak on a baking sheet and season on both sides with salt. Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind). Measure 1 tablespoon of crushed pepper and sprinkle on both sides of steak. Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface. Leave at room temperature for an hour (or refrigerate for several hours and bring to room temperature before proceeding).
- Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.
- Carefully put flank steak in pan and close oven door. After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat. (Alternatively, cook steak under broiler about 2 inches from heat.) Remove steak and let rest on a carving board for 10 minutes.
- Cut meat on a diagonal, against grain, into thin slices. Arrange sliced meat on a large platter and surround with arugula. With a vegetable peeler, shave about 2 ounces of cheese over arugula. Drizzle with a little olive oil and garnish with lemon wedges.
BAKED BEEF TACOS
This taco recipe takes classic taco ingredients and gives them a fresh approach by baking the shells upright in refried beans and tomatoes. The bottom gets soft, and the top stays crisp and crunchy. -Patricia Stagich, Elizabeth, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and 1 can of undrained tomatoes; heat through., Meanwhile, in a bowl, mix beans, 1/2 cup cheese, cilantro, remaining can of undrained tomatoes and, if desired, pepper sauce. Spread onto bottom of a greased 13x9-in. baking dish., Stand taco shells upright over bean mixture. Fill each with 1 tablespoon cheese and about 1/3 cup beef mixture. Bake, covered, 15 minutes., Uncover; sprinkle with remaining cheese. Bake, uncovered, 5-7 minutes or until cheese is melted and shells are lightly browned. Sprinkle with green onions.
Nutrition Facts : Calories 277 calories, Fat 15g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 836mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.
BAKED BEEF TAQUITOS
A blend of hamburger, rice, red pepper and garlic in salsa-topped corn tortillas. Top with sour cream and black olives.
Provided by Fuzzi
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
- Bake in the preheated oven until bubbly, about 25 minutes.
Nutrition Facts : Calories 480 calories, Carbohydrate 44.1 g, Cholesterol 76.1 mg, Fat 22.9 g, Fiber 4.9 g, Protein 25.3 g, SaturatedFat 10.9 g, Sodium 761.5 mg, Sugar 3.4 g
BEEF TAGLIATA WITH RADICCHIO AND ARUGULA
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
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.
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