Tagliata
Simple and Fresh
Tagliata is seen often in casual Italian restaurants in and around Florence. A simple dish of flank steak and arugula that is full of bright robust flavors, it's perfect for early Spring when everyone is a bit fatigued with stews but it’s too early for spring produce.
Ingredients
2 tablespoons canola oilOne flank steak, 2 – 2 1⁄2 pounds
Salt and fresh black pepper
3 cloves garlic, peeled and slivered
3 tablespoons fresh chopped rosemary leaves
1⁄4 cup extra virgin olive oil
6 ounces arugula, about 5 cups
3-ounce block pecorino Romano or parmigiano Reggiano, shaved with a vegetable peeler
2 - 3 lemons, cut into quarters
Directions
- Heat a medium sauté pan over high heat. Season flank steak well with salt and pepper on both sides. Add canola oil to pan, then add flank steak. Cook for 4 – 5 minutes without touching until flank steak is deeply golden brown. Turn steak and cook an additional 4 – 5 minutes. Turn off flame and sprinkle garlic and rosemary underneath the flank steak. Allow to rest in pan for 5 minutes for medium rare. For beyond medium rare, place pan with steak in 400-degree oven and cook for 3 minutes for each stage beyond medium rare.
- Cut meat on a diagonal, against the grain and at a 45-degree angle, into thin slices. Arrange in the center of plate and place arugula around, with lemon wedges beside. Drizzle steak and arugula with olive oil, garnish with shaved cheese and serve.
Serves 4-6