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Ecmcg
Tagliata
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan golden brown and keep separate.
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Dab the steaks dry with kitchen paper and brush thinly with olive oil.
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Mix the rest of the olive oil with the balsamic vinegar, garlic, (sea) salt and pepper into a dressing.
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Heat a grill pan and grill the steaks for 2-3 minutes per side. Let the meat rest for about 2 minutes under aluminum foil. Heat the dressing until lukewarm.
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Divide the arugula and tomato strips over plates. Cut the steaks into strips. Take the strips of meat through the lukewarm dressing and mix them with the arugula.
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Scrape the cheese into pieces and spread with the pine nuts over the meat.
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Nutrition
595Calories
Sodium0% DV0g
Fat63% DV41g
Protein90% DV45g
Carbs4% DV11g
Fiber0% DV0g
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