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TAGLIATA STEAK
Main dishes

TAGLIATA STEAK

TAGLIATA STEAK

This steak is meant to be shared! Tagliata comes from the verb tagliare, which means “to cut” in Italian. I serve these melt-in-your-mouth strips with arugula, shaved Parmesan, a generous drizzle of extra virgin olive oil, a touch of balsamic vinegar, and a few cipollini agrodolce for even more pizzazz. Share the steak, share the love!

Preparation 35 min
Cooking time 15 min
Portions 4-6

Ingredients

Garnish (optional)

Preparation

  1. Bring steaks to room temperature, about 30 minutes.
  2. Brush each steak with the olive oil and season liberally with salt and black pepper on both sides.
  3. Heat a grill pan or a cast-iron pan over medium-high heat. Steaks can also be cooked on an outdoor grill.
  4. Grill the steaks 6 to 7 minutes on each side (medium rare) or until desired doneness.
  5. Let the meat rest 10 to 15 minutes on a plate. Thinly slice the meat against the grain. Drizzle with olive oil and season with salt. If desired, serve with arugula, shaved Parmesan, balsamic vinegar, and cippolini agrodolce.
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