Ingredients
A simple grilled beef dish built on clean Tuscan flavors and fresh garnish.
Base recipe = 2 servings.
- 283 g New York steak
- Sea salt and black pepper
- 60 g fresh arugula
- 240 g Roma tomatoes, diced
- 20 ml extra virgin olive oil
Method
- Bring the steak to room temperature before cooking.
- Season with sea salt and black pepper.
- Grill over high heat, turning frequently, until the desired doneness is reached.
- Rest the meat for 2 to 3 minutes.
- Slice against the grain and serve over arugula with diced Roma tomatoes and extra virgin olive oil.
Chef’s Note: Tagliata works best when the steak is cooked hot and quickly, then sliced just before serving so the juices stay in the meat and not on the plate.
| Calories | 420 kcal |
| Fat | 24 g |
| Carbohydrates | 8 g |
| Protein | 39 g |
| Sodium | Varies with seasoning |
| Step | Control | Temp | Action |
|---|---|---|---|
| Receiving | Refrigerated | <40°F / 4°C | Reject if above |
| Cooking | Medium Rare+ | 145°F / 63°C | Continue cooking |
| Holding | Hot hold | >140°F / 60°C | Reheat or discard |
| Protein | Cook Temp | Hot Hold | Cold Store |
|---|---|---|---|
| Beef / Game | 145–165°F | >140°F | <40°F |
| Poultry | 165°F | >140°F | <40°F |