"This recipe is inspired from the Tuscan style Tagliata. It is a super rustic dish of Beef , potatoes and arugula that my friend Simone makes for me whenever I visit.
I love the way the arugula wilts under the heat of the beef, and the way the lemon, oil and juice from the meat make a great little sauce. This would be great with our Sangiovese and perhaps some sheep’s milk cheese for dessert." - Sheamus
1½ to 2 lb LMR Grass-fed Beef London Broil
½ cup Napa Valley Select Olive Oil
Salt and pepper
20 leaves of Arugula
3 pounds Red Lasoda (or red potatoes), cut 1” x1”
1 tablespoon fresh rosemary, rough chopped
Mix Potatoes, rosemary, ¼ cup olive oil, salt and pepper in a bowl. Roast in a 400° oven until potatoes are cooked through and caramelizing on the edge (35-45 minutes) and place on a serving platter.
Season beef with salt and pepper and rub with a little oil. Grill over high heat, until medium rare (5 minutes on each side). Pull off grill and let rest for 5 -6 minutes.
In the meantime, arrange arugula on the potatoes. Thinly slice the beef across the grain and arrange on top of the arugula and potatoes. Squeeze lemon over the beef and drizzle with remainder of olive oil.