Recipe Image

Tagliata alla Rucola with Pears

15 mins
Prep Time
5 mins
Cook Time
2
Servings
Anjou pears lend a welcome touch of sweetness to this simple and classic Italian steak salad.
INGREDIENTS
  • 2 ripe Anjou pears
  • 7 ounces of thinly sliced beef / sirloin
  • 1 pack of arugula leaves, washed
  • 1 3/4 ounces of parmesan cheese
  • Juice from half a lemon
  • Olive oil
  • Salt and pepper
  • Slightly coarse sea salt
DIRECTIONS

Season the meat slices with salt and pepper on both sides and drizzle with a little olive oil. Allow to sit for a few minutes. At this time, slice the pears, without the core and kernels.

Preheat a pan. Place on flat serving plates the arugula leaves and top the pear slices. Burn the chunks of meat for a very short time on the pan – 10 seconds on each side. Remove from the fire and place on the plates with the arugula and pears.

Squeeze over lemon juice, sprinkle with a little olive oil, scrape parmesan cheese and sprinkle with a little coarse salt. Serve immediately.

NUTRITION
  • Serving Size: 11 oz
  • Calories: 370
  • Carbohydrate: 27g
  • Dietary Fiber: 6g
  • Protein: 32g

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