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Beef Tagliata

If you don't have leftover roast beef, grill 1 lb. ribeye or strip steak and use that instead.

Serves 4
Ready in 15 mins
Prep time 12 mins
Cooking time 3 mins
283 calories per serving


> 1 lemon
> 2 oz Parmesan cheese
> 3 tbsp olive oil
> 2 sprigs fresh rosemary
> 3 cloves garlic, crushed
> 4 oz arugula
> 1 lb leftover roast beef  or steak, warmed


Zest and juice the lemon, set aside. Using a vegetable peeler, shave the Parmesan cheese into slivers and set aside. In a skillet, heat the oil. Add the rosemary and garlic and sauté 2-3 min. Remove from heat and add the lemon zest and half the lemon juice. Add salt and pepper to taste and more lemon juice, if necessary.
Using a sieve, strain the mixture into a small bowl. In a large bowl, mix half the lemon dressing with the arugula and spread on a large platter. Cut the meat into thin slices and place over the arugula. Drizzle over the remaining dressing and sprinkle with the shaved Parmesan.

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