Entrée: Italy – Tagliata Di Manzo (Italian Sliced Ribeye)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
8 min
Additional
10 min
Total
28 min
Ingredients
1–2 ribeye steaks, about 8–12 oz each (225–340 g each) Kosher salt to taste Freshly ground black pepper to taste 2 tbsp (30 ml) extra-virgin olive oil 3 cups (90 g) arugula Shavings of Parmigiano-Reggiano to taste 1 lemon, cut in half Cherry tomatoes, halved (optional)
Instructions
1. Season steaks generously. Sear in a hot skillet with a thin film of olive oil, 3–4 minutes per side. Rest 5–10 minutes. 2. Toss arugula lightly with a drizzle of olive oil and a squeeze of lemon; arrange on a platter with tomatoes if using. Slice steak across the grain and lay over greens. Finish with more olive oil, lemon, black pepper, and Parmesan shavings.
Nutritional Information*
Per serving | Servings: 2
Calories: 139 kcal
Carbohydrates: 4.3 g
Protein: 1.5 g
Fat: 13.9 g
Saturated fat: 1.9 g
Fiber: 1.5 g
Sugar: 1.6 g
Sodium: 13 mg
Potassium: 206 mg
Calcium: 80 mg
Iron: 0.91 mg
Vitamin A: 54 µg RAE
Vitamin C: 22.1 mg
Generated: 2026-11-05T19:35:02+00:00
*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary. Some ingredient contributions are unavailable; the figures shown are known subtotals, not complete recipe nutrition.