Smoky Tagliata-Style Ribeye Elegance
A tantalizing dish featuring succulent cuts of entrecôte steak or Portobello mushrooms, enhanced by smoked flavors and served on a bed of fresh arugula with shaved Parmesan.
Servings: 2 servings
Calories: 475kcal
Ingredients
Main Ingredients
- 1 piece thick-cut entrecôte steak (approx. 250–300 g) or 2 large Portobello mushrooms Steak should be at room temperature; cleaned with stems removed for mushrooms.
- 75 g fresh arugula (rucola) Provides a refreshing contrast.
- 30 g shaved Parmesan cheese Adds a nutty flavor.
Seasoning and Oils
- 1 tbsp extra virgin olive oil Rich and fruity.
- 1 tsp balsamic vinegar (optional) Adds sweet acidity.
- 1 tbsp olive oil For searing.
- to taste freshly cracked black pepper To season.
- to taste smoked sea salt flakes For additional smokiness.
- optional drizzle of aged balsamic or truffle oil For finishing touches.
Instructions
Preparation
- Pat the steak or mushrooms dry with a clean cloth or paper towel. If using steak, season both sides generously with freshly cracked black pepper. Brush Portobello mushrooms with olive oil and sprinkle with pepper.
Heat the Pan
- In a cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat until it becomes hot and shimmers.
Cooking the Protein
- For entrecôte, place the steak in the hot pan and sear for approximately 2.5–3 minutes on each side for a medium-rare finish. Let it rest under foil for 5–7 minutes.
- For Portobello, sear or grill the mushrooms for 4–5 minutes on each side until golden and juicy.
Slicing
- Once rested, thinly slice the steak or mushrooms against the grain.
Plating
- On a large serving platter, create a bed of fresh arugula. Drizzle lightly with olive oil and balsamic vinegar.
- Fan out the warm slices of steak or mushrooms over the arugula and sprinkle with shaved Parmesan cheese.
Final Touch
- Just before serving, finish with smoked sea salt flakes and, if desired, a few drops of truffle oil or aged balsamic.
Notes
Let steak rest to ensure juiciness. Customize seasonings to your taste. Use spinach or mixed greens if arugula is unavailable.