Ala Aminos Steak with Arugula (Tagliata)
This rustic Italian dish features tender, pan-seared steak drizzled with a rich, savory CÓCOES Organic Coconut Flower Aminos, served atop a bed of peppery arugula, and finished with shaved Parmesan and fresh cherry tomatoes.
- 19-ounce rib eye (approximately 550g)
- 2 tablespoons CÓCOES Organic Coconut Flower Aminos
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 sprigs fresh rosemary
- 4 cloves garlic, smashed
- 100 grams arugula
- 6 cherry tomatoes, halved
- Shaved Parmesan cheese, to taste
- In a shallow dish, combine the CÓCOES Aminos and black pepper. Add the steak and toss to coat evenly. Cover and refrigerate for at least 15 minutes.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Remove the steak from the marinade and pat dry with paper towels. Sear the steak for 4-5 minutes per side for medium-rare or longer for your desired doneness.
- Add the butter, rosemary, and garlic to the pan and tilt to baste the steak with the melted butter for the last minute of cooking. Remove from the heat and let the steak rest for 5-10 minutes on a cutting board, loosely tent with foil.
- While the steak rests, arrange the arugula on a serving platter. Halve the cherry tomatoes and scatter them over the arugula.
- Cut the rested steak, half inch or 2cm thick against the grain and arrange the slices on top of the arugula salad. Drizzle with extra virgin olive oil. Season with additional black pepper, to taste. Top with shaved Parmesan cheese and enjoy immediately.
