We love meat but with extra virgin olive oil, it’s absolutely a perfect ingredient to valorize it!

Difficulty: LOW

Time: 20 minutes

Cost: low

Serves: 2 people

Follow our Recipe!


9 OZ of beef (NY Strip but also Rib Eye, or your favorite cut of steak)

2 TBSP of Rosabianca EVOO

Salt & Pepper

1/2 CUP of Arugula

2 tomatoes


1 – Firstly, season the meat in a bowl with a drizzle of Rosabianca EVOO , salt and pepper.

2 – Secondly, warm up a pan, add 2 TBSP of Rosabianca EVOO and once the oil is hot, add the meat. Brown the meat on all sides.

3 – Once the meat is ready (we suggest medium rare) but cook to your taste.

4 – Then cut into slices, top with Arugula salad and drizzle with Rosabianca EVOO. Do you like spicy? So add some Il Gagliardo.

Your tagliata it’s finally ready, enjoy it!