Tagliata with Grilled Asparagus, Arugula and Herbs

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 boneless ribeye steaks
  • Kosher salt and pepper
  • 4 sprigs rosemary, leaves stripped and chopped
  • Olive oil, for drizzling
  • 1 bunch asparagus, tough ends trimmed
  • 2 bunches arugula
  • 1 cup mixed fresh mint and parsley leaves
  • About 1 cup shaved Parmesan
  • 2 lemons, juiced
  • Olive oil, for drizzling

Directions

  1. Heat a grill over medium-high.

  2. Let the meat come to room temp. Season with kosher salt, pepper and the rosemary; drizzle with olive oil. Cook the steaks 8-9 minutes, turning occasionally. Transfer to a cutting board; let rest. Drizzle the asparagus with olive oil; season. Grill, turning often, until crisp-tender and charred in spots, about 3 minutes. Transfer to another cutting board; cut on a sharp angle into 1-inch pieces.

  3. In a large bowl, mix the arugula, mint and parsley. Mix in the asparagus, shaved cheese, half the lemon juice and a drizzle of olive oil.

  4. Slice the steaks 1/4 inch thick against the grain, douse with the remaining lemon juice and fan out on one side of 4 plates. Pile the salad alongside.

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