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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.

Reprinted with permission from Full of Flavor