Smoky Tagliata-Style Ribeye Elegance
A dish that combines the rich flavors of rubbed ribeye steak or Portobello mushrooms with peppery arugula and Parmesan cheese, perfect for both casual and special dinners.
Servings: 2 servings
Calories: 470kcal
Ingredients
Main Ingredients
- 1 piece thick-cut entrecôte steak (approx. 250–300 g) or 2 large Portobello mushrooms Room temperature, alternatively use Portobello for vegetarian option.
- 75 g fresh arugula (rucola) Provides a peppery bite.
- 30 g shaved Parmesan cheese Adds richness.
Cooking Ingredients
- 1 tbsp extra virgin olive oil For enhancing flavors.
- 1 tsp balsamic vinegar (optional) Adds tang.
- 1 tbsp olive oil Used for searing.
- to taste freshly cracked black pepper Enhances flavor.
- to taste smoked sea salt flakes Infuses smokiness.
- optional drizzle of aged balsamic or truffle oil For an elevated finish.
Instructions
Preparation
- Pat the steak or mushrooms dry and season the steak liberally with freshly cracked pepper. For the mushrooms, brush them with olive oil and season with black pepper.
Searing
- Heat olive oil in a cast iron pan over medium-high heat until it shimmers. Sear the entrecôte for about 2.5–3 minutes per side for a perfect medium-rare, then remove from heat and let it rest under foil for about 5–7 minutes. For Portobello mushrooms, either sear or grill for 4–5 minutes per side until they are deeply golden.
Assembly
- Once rested, thinly slice the steak or mushrooms across the grain. Prepare a serving platter by creating a bed of fresh arugula, drizzling it with olive oil and balsamic vinegar, if using.
Presentation
- Fan out the warm slices of steak or mushrooms over the bed of arugula. Generously scatter the shavings of Parmesan cheese over the top to create visual appeal.
Finishing Touches
- Just before serving, sprinkle a pinch of smoked sea salt flakes over the dish. Optionally, add a touch of truffle oil or aged balsamic.
Notes
Ensure your pan is sufficiently hot for the best sear. Remember, a little balsamic vinegar goes a long way; adjust to taste. Let steak rest under foil to avoid steaming.