Steak Tagliata
“Tagliata” is the Italian term for sliced steak, stemming from the verb “to cut.” The simple and delicious preparation makes this one of Italy’s most popular meat dishes to make at home. Use a boneless cut of beef, such as flank, hangar or skirt. It is flash grilled and served rare with an herbaceous salsa verde and fried capers. These cuts of steak are sometimes thick at one end and thin at the other, making this a great option for mixed preferences or rare and medium.
- Serves
- 4
Directions
-
In a small bowl, whisk 1/2 cup of olive oil with minced garlic, lemon juice, rosemary leaves, salt and pepper. Set aside.
-
Season both sides of the steak with salt and place in the oil marinade for at least 15 minutes and up to 2 hours in the refrigerator.
-
Heat a grill or place a grill pan or large cast iron skillet over medium heat. Baste the grates with vegetable oil or add 2 tablespoons to the pan.
-
Use tongs to remove the steak from the marinade and pour half of the marinade over it, using a pastry brush to distribute the marinade over the surface of the steak. Reserve the remaining marinade.
-
Grill the steak for about 2 minutes on one side. Using tongs, flip the steak and brush with remaining marinade. Cook to medium-rare, about 5 minutes. An instant-read thermometer inserted into the thickest part of the steak should read 130 F.
-
For steaks thicker than 2 inches, preheat the oven to 400 F and, after grilling on both sides, transfer the steak to a rimmed baking sheet to finish cooking.
-
Transfer steak to a cutting board, cover with aluminum foil and rest for 10 minutes before slicing.
-
While steak is resting, in a small bowl, combine parsley and oregano with 1/4 cup olive oil and set aside.
-
In a small skillet, cook the capers until they are crispy and fragrant. Stir gently into the herbed oil mixture.
-
To serve, slice the steak into 1/2-inch-thick slices against the grain. Top with salsa verde and crispy capers.
-
Arugula Salad with Lemon and Parmesan
-
Makes 4 servings
-
This is one of the quickest salads you will ever make, and you probably have all five ingredients in the house at any given time. The peppery greens and bright citrus make a nice contrast to the grilled beef.
-
Ingredients 4 oz. arugula (one bag)
-
Tbsp. olive oil
-
tsp. fresh lemon juice
-
1 tsp. salt 2 oz. parmesan, shaved into paper-thin slices 4 lemon wedges Fresh cracked black pepper, to taste
-
Directions
-
In a small bowl, whisk together the olive oil, lemon juice and salt. In a larger bowl, add arugula and toss evenly with olive oil blend.
-
Arrange arugula on a platter or divide evenly between four dinner plates.
-
Garnish with the shaved parmesan and lemon wedges.
-
Add a few pinches of cracked black pepper to taste.
From Shawnie's class “Tuscan Farmhouse Feast”
