We love a great rare steak in any application. Maria Elia’s new cookbook, Full of Flavor, contains a particularly good one — her version of tagliata. This Tuscan steak dish makes the French wish they’d invented it.
This dish brings back fond memories of my time spent working in Tuscany. Tagliata literally means “to slice.” In Tuscany, they usually make this with sirloin or tenderloin; personally, I think rib eye works just as well.
- 14 ounces green tomatoes (about 2 large), cores removed
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- sea salt
- 3 teaspoons chopped oregano leaves
- pinch of crushed red pepper flakes
- 2-4 tablespoons Demerara Sugar, to taste
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup white wine or cider vinegar
- 2 rib-eye steaks, about 10 ounces each and 3/4-inch thick
- dash of olive oil
- sea salt and black pepper
- leaves of 1 sprig of rosemary, finely chopped
- 2 handfuls of arugula
- shaved Parmesan (optional)
For the tomatoes:
- Slice the tomatoes 1/2-inch thick. Gently heat the olive oil in a large frying pan, remove from heat, add the garlic and allow to warm through. Return the pan to the heat and add the tomatoes. Season with sea salt and cook over low heat for 10 minutes.
- Add the remaining ingredients and simmer for another 10–15 minutes, or until the tomatoes have softened but still hold their shape. They should be sweet, but slightly sour. You may need to do this in batches depending on how large your frying pan is.
For the steaks
- Drizzle the steaks with olive oil and mix together some salt, pepper and the rosemary and rub over the meat. Preheat a ridged grill pan and briskly sear the steaks on either side for 2–3 minutes for a medium-rare result. Set aside to rest before slicing.
- To serve, place the tomatoes on either individual plates or a large serving dish. Toss the arugula with the olive oil and place on top of the tomatoes. Slice the steak diagonally into 3/4-inch pieces and loosely arrange over the arugula. Serve immediately, with shaved Parmesan, if desired.
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