Thursday, June 30, 2016

GRILLED STEAK TAGLIATA

This dish was originally from Tuscany, but I have had it in two different restaurants in Positano, Italy. To me, the perect accompaniment is a plate of crispy French Fries. Tagliata translates to "cut" in Italian.



1 ½ lbs (750 g) boneless sirloin steak (or any steak of your choice)
2 T (30 ml) chopped fresh rosemary
1 t (5 ml) freeze-dried or chopped fresh oregano
1 clove garlic, pushed through a garlic press or minced
Salt and freshly ground black pepper
3 T (45 ml) extra-light olive oil

Place the above marinade ingredients in a large zippered plastic bag.
Pat steak dry with paper towels, then place in the bag, squeeze out most of the air and swish around to coat the steak evenly with herbs and oil.

Refrigerate 2 to 4 hours.

Vinaigrette
¼ cup (60 ml) fresh lemon juice
½ t (2 ml) Dijon mustard
Salt and freshly ground black pepper
½ cup (125 ml) extra-virgin olive oil

In a medium bowl, whisk together the lemon juice and Dijon mustard; season to taste with salt and pepper.
While whisking, slowly add the olive oil in a stream and continue to whisk until the dressing thickens slightly. Set aside.

1 (10 oz/300 g) bag baby arugula (enough to fill 4 plates)

Balsamic vinegar
Parmigiano-Reggiano cheese, shaved
4 lemon wedges

Grill steak over hot coals for 5 to 8 minutes each side, turning once.
Check with an instant-read thermometer for a temperature of 120 to 125 F (49 to 52 C) degrees for medium rare.
Transfer to a cutting board, cover loosely with aluminum foil, and let rest for 5 to 7 minutes.

While the meat is resting, put the arugula in a bowl and drizzle with some of the vinaigrette.
Toss to coat with dressing and distribute onto 4 individual plates.

Slice the meat thinly across the grain and place the slices over the beds of arugula.
Pour on any accumulated meat juices, sprinkle with a little balsamic vinegar, top with shaved Parmigiano-Reggiano cheese, and add a lemon wedge.

Serves 4

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