Beef Tagliata with Arugula & Lemon
Seared rare beef sliced thin and dressed with peppery arugula, bright lemon, and good olive oil. Restaurant-quality in 25 minutes, no fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 piece (12–14 oz) beef ribeye or strip steak (1 inch thick)
- 4 tbsp extra-virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 whole lemon (zested + juiced)
- 3 cups fresh arugula
- ¼ tsp fleur de sel or finishing salt
Instructions
- 1
Remove beef from fridge and let sit at room temperature for 10 minutes.
- 2
Pat beef dry with paper towels. Season generously all over with salt and pepper.
- 3
Zest lemon into a small bowl; halve the lemon for juicing later.
- 4
Heat 2 tbsp olive oil in a heavy 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 5
Sear beef 90 seconds per side without moving. Edges should be dark brown; center stays rare.
- 6
Transfer beef to a cutting board and rest for 5 minutes; meat will carryover-cook slightly.
- 7
Toss arugula with 2 tbsp olive oil and juice from half the lemon in a bowl.
- 8
Slice beef against the grain into thin strips, ~1/4 inch thick.
- 9
Divide arugula between two plates. Arrange beef strips over arugula.
- 10
Drizzle with remaining lemon juice. Sprinkle lemon zest and fleur de sel over top. Serve immediately.
Tools you’ll need
- paper towels
- cutting board
- microplane zester
- chef's knife
- 12-inch heavy skillet (cast iron or stainless steel)
- meat thermometer (optional but helpful)
- small bowl
- salad bowl
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