Tagliata with Grilled Asparagus, Arugula & Herbs

While tagliata is widely known to be a T-bone steak, it can also mean a beautiful cut of beef that is grilled, then sliced.
tagliata with grilled asparagus

Recipe by Rachael Ray

  • 4Servings


  • 2 boneless ribeye steaks (1 to 1 1/2 inches thick;  2 to 2  1/4 lbs. total)
  • Kosher salt and pepper
  • 4 sprigs rosemary, leaves stripped and chopped
  • Olive oil, for drizzling
  • 1 bunch asparagus, tough ends trimmed
  • 2 bunches arugula or 5 to 6 cups baby arugula
  • 1 cup mixed fresh mint and flat-leaf parsley leaves
  • About 1 cup (loosely packed) shaved Parm—use a vegetable peeler to shave
  • 2 lemons, juiced (about 1/2 cup)
  • EVOO, for drizzling


1. Heat a grill or a cast-iron grill pan over medium-high.

2. Let the meat come to room temperature. Season with kosher salt, pepper and the rosemary; drizzle with olive oil. Cook the steaks 8 to 9 minutes, turning occasionally. Transfer to a cutting board; let rest. Drizzle the asparagus with olive oil; season. Grill, turning often, until crisp-tender and charred in spots, about 3 minutes. Transfer to another cutting board; cut on a sharp angle into 1-inch pieces.

3. In a large bowl, mix the arugula, mint and parsley. Mix in the asparagus, shaved cheese, half the lemon juice and a drizzle of EVOO.

4. Slice the steaks 1/4 inch thick against the grain, douse with the remaining lemon juice, and fan out on one side of 4 plates. Pile the salad alongside.