Tagliata of Top Sirloin with Arugula and Parmesan

I am definitely not a big meat eater, but sometimes a good piece of beef can be just plain good, and if your side is a healthy arugula salad topped with tasty parmesan it is even better.

Today’s post features Max as a cook. He is my man at the grill. He was so happy when we got him a nice gas grill. We ate quite some meat after that :P

He just bought a new recipe book: grilling and barbecues, doesn’t the title sounds weird to you? Why not “grilling and barbecuing”? Anyway the other night we tested the first recipe with this tagliata of top sirloin and arugula. Of course the recipe was just a starting idea and then we improvised. Tagliata literally means “cut” in the past tense, because once the beef is done you slice it before serving it.

Arugula and Parmesan match wonderfully. In Italy you can have pizza with a topping of arugula and parmesan, actually it is arugula and grana, a cheese very similar to parmesan for consistency and taste, but parmesan works just fine and is a lot easier to find in the US.

Once we were done eating Max solemnly declared “Ah, I feel good after a good meal”, he is such a carnivore :P

Tagliata Agurula And Parmesan

The following ingredients are for 2 portions, but I am really not a big meat eater, so you may want to increase the number of steaks.

Ingredients

  • one large top sirloin steak, it should be about 1 1/4″ (3 cm) thick
  • 2 cups -3 oz- arugula (100 gr)
  • parmesan cheese
  • 3 tbs olive oil (2 tbs for the arugola + 1 tbs for the steak)
  • 1 tbs balsamic vinegar from Modena
  • salt
  • black pepper
  • 2 springs rosemary

Direction

Sprinkle the steak with black pepper on both sides, sprinkle some olive oil and position two sprigs of rosemary broken into a few pieces on top and under the steak. Let stand at room temperature for 30 minutes (picture 1).

Steps

Heat the grill. The hotter the surface, the better. When the grill is very hot the heat sears the exterior of the steak and creates a crust. This will keep the juice inside for a tender and flavorful steak. Do not be tempted to turn the steak too soon, leave it alone until it is cooked half way (picture 2). Our steak took about 7 minutes on each side… Max says it was medium-done… to me it was rare-medium but you can judge for yourself from the pictures :P

Meanwhile prepare the side. Shave some parmesan cheese: cut in very thin slices. Wash and dry the arugula, mix with olive oil and balsamic vinegar.

Grilling

Once the steak is done to your liking transfer it to a cutting board and let stand for 5 minutes. Cut into 1/4″ (less than 1 cm) slices and transfer to serving plates. Salt lightly.

Add the arugula to the plate and top everything with the shaved parmesan.

Enjoy!

 

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