Chefs in Florence, Italy, make the most of their delicious local beef by grilling and serving steaks in a truly minimalist fashion — seasoned with only garlic, rosemary, and salt and pepper. These legendary steaks are often served “tagliata” — sliced thinly and crowned with a tangle of peppery arugula. The greens are dressed with nothing more than a squeeze of lemon and perhaps a splash of good balsamic vinegar, so the flavor of the beef is the star.
Nutritionally speaking, this light supper supplies an ample 34 grams of protein per serving.
Active time: 30 minutes Total time: 30 minutes plus marinating
Tuscan Steak With Arugula Salad
Ingredients
- 2 tablespoons olive oil
- 2 medium garlic cloves
- 2 teaspoons fresh rosemary
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 2 (10-ounce/284g) boneless strip steaks (about 1 1/2 inches/3.8cm thick), fat trimmed
- 2 cups (113g) baby arugula, packed
- 1/2 lemon, cut into wedges
- 1/2 cup (1/4 ounce/7g) shaved Parmigiano-Reggiano cheese strips
- 1 tablespoon balsamic vinegar
Directions
In a reactive container just large enough to hold the steaks side-by-side, whisk together the olive oil, garlic, rosemary and pepper. Rub the mixture all over the steaks and marinate at room temperature for 30 minutes or cover and refrigerate for up to 24 hours. (If the steaks have been refrigerated, let them stand at room temperature for 30 minutes so they cook more evenly.)
Put a cast-iron or oven-proof skillet in the oven and preheat the oven to 425°F (218°C). Open windows or turn on the venting hood. When the oven is ready, move the skillet to the stove and set over medium-high heat. Season the steaks with salt and place them in the pan. Cook until browned, 2–3 minutes. Flip the steaks and cook 2 minutes more.
Transfer the pan to the oven and roast until an instant-read thermometer registers 130°F (54°C), about 5 minutes. Remove the skillet from the oven and transfer steaks to a cutting board. Tent with foil and let the steaks rest for 8–10 minutes.
Thinly slice the meat against the grain and divide among 4 plates. Mound the arugula on top of the steaks. Squeeze the lemon wedges over the plates. Sprinkle cheese shards and a few dashes of balsamic vinegar over each pile of arugula and serve.
Serves: 4 | Serving Size: About 5 ounces/128g steak, 1 cup/35g arugula, 2 grams cheese
Nutrition (per serving): Calories: 271; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 80mg; Sodium: 385mg; Carbohydrate: 7g; Dietary Fiber: 4g; Sugar: 2g; Protein: 34g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
