Tagliata with Borlotts
i Bean
Ingredients:
2 rib-eye steaks (about 10 oz each)
1 tbsp olive oil
2 garlic cloves, crushed
1 tbsp fresh rosemary, chopped
1 can (14 oz) borlotti beans, drained and rinsed
1/2 cup cherry tomatoes, halved
2 tbsp balsamic vinegar
1 cup arugula leaves
Salt and black pepper, to taste
Parmesan shavings, for serving
Prepare the Steak: Rub the steaks with olive oil, garlic, rosemary, salt, and black pepper. Let them sit at room temperature for 15 minutes.
Cook the Steak: Heat a large skillet over high heat. Add the steaks and cook for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Remove the steaks from the skillet and let them rest for 5 minutes before slicing thinly.
Prepare the Beans: In the same skillet, add the borlotti beans, cherry tomatoes, and balsamic vinegar. Cook for 2-3 minutes until the tomatoes are softened and the beans are heated through.
Assemble the Dish: Arrange the arugula on a serving platter. Top with the sliced steak and spoon the warm borlotti bean mixture over the top. Garnish with Parmesan shavings.
Serve: Serve immediately, drizzled with extra balsamic vinegar if desired.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes�Kcal: Approx. 600 per serving | Servings: 2
