Make this savory beef tagliata for a high-protein date night - SavorNation
Jacob Schmidt from the Utah Beef Council shows how to make beef tagliata, an Italian dish of beautifully charred steak over a bed of peppery arugula and finishe
Ingredients
- 2 unit New York strip or boneless rib-eye steaks
- 2 tsp kosher salt, divided
- 1 tbsp olive oil, plus more as needed
- 5 oz baby arugula
- 2 tsp aged balsamic, divided
- ¼ cup shaved Parmigiano Reggiano
- unit Maldon sea salt, to taste
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