Steak Tagliata with Arugula and Fried Capers
Images
Serves
Makes 4 servings
Ingredients
- Steak Tagliata:
- 1½ pounds flank or thick-cut sirloin steak
- ⅔ cup plus 2 tablespoons extra-virgin olive oil, divided
- 6 large cloves garlic, peeled, thinly sliced
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 teaspoons freshly ground black pepper, plus more as needed
- Flaky sea salt
- Arugula and fried capers:
- About 1 cup vegetable oil, for frying
- ¼ cup capers, rinsed and patted dry
- 5 ounces baby arugula leaves, stemmed
- Best quality Aged Balsamic vinegar, for drizzling
- 2 ounces of Parmigiano-Reggiano, shaved into thin slices
- Lemon wedges, for serving
Procedure
Traditionally, tagliata is a very simple preparation of thinly sliced grilled beef garnished with olive oil. This version includes infused garlic-rosemary oil, fried capers and a lemony arugula salad which adds nuance and flavor contrast to the classic perfectly grilled steak.
Rub the steak liberally with 2 tablespoons olive oil and season generously with salt and pepper. Allow steak to sit at room temperature for about thirty minutes before cooking.
To prepare the garlic-rosemary oil: Combine remaining ⅔-cup olive oil and garlic in a small saucepan and place over low heat. Cook until garlic starts to turn brown around the edges, about 5 minutes. Add chopped rosemary and freshly ground black pepper, stirring to combine.
To fry the capers: Fill a small saucepan with a ½-inch of vegetable oil and heat over medium heat until the oil registers 325°F on a deep-fry thermometer. Using a slotted spoon, carefully add capers to hot oil and fry, stirring once, until they begin to open and turn golden brown, 1 to 2 minutes. Remove fried capers with a slotted spoon and drain on a paper towel-lined plate. Set aside.
Preheat a grill or grill pan over medium-high heat. Place the steak on the grill and cook for 4 to 5 minutes. Using tongs, turn the steak and cook to medium-rare, or until a meat thermometer inserted in the thickest part of the steak registers 130°F, about 5 minutes more. (For steaks thicker than 1½ inches, transfer steak to a rack set over a rimmed baking sheet and roast in a preheated 400°F oven to finish cooking.) Transfer steak to a cutting board and allow it to rest for 5 minutes.
To serve: Arrange arugula over a large serving platter or plates. Using a carving knife, cut the steak across the grain into ¼-inch thick slices and arrange over the greens. Drizzle some of the warm garlic-rosemary oil and aged balsamic over (reserve the rest of the garlic oil for other uses). Scatter the fried capers and shaved parmesan over the top. Serve immediately with lemon wedges.
Rub the steak liberally with 2 tablespoons olive oil and season generously with salt and pepper. Allow steak to sit at room temperature for about thirty minutes before cooking.
To prepare the garlic-rosemary oil: Combine remaining ⅔-cup olive oil and garlic in a small saucepan and place over low heat. Cook until garlic starts to turn brown around the edges, about 5 minutes. Add chopped rosemary and freshly ground black pepper, stirring to combine.
To fry the capers: Fill a small saucepan with a ½-inch of vegetable oil and heat over medium heat until the oil registers 325°F on a deep-fry thermometer. Using a slotted spoon, carefully add capers to hot oil and fry, stirring once, until they begin to open and turn golden brown, 1 to 2 minutes. Remove fried capers with a slotted spoon and drain on a paper towel-lined plate. Set aside.
Preheat a grill or grill pan over medium-high heat. Place the steak on the grill and cook for 4 to 5 minutes. Using tongs, turn the steak and cook to medium-rare, or until a meat thermometer inserted in the thickest part of the steak registers 130°F, about 5 minutes more. (For steaks thicker than 1½ inches, transfer steak to a rack set over a rimmed baking sheet and roast in a preheated 400°F oven to finish cooking.) Transfer steak to a cutting board and allow it to rest for 5 minutes.
To serve: Arrange arugula over a large serving platter or plates. Using a carving knife, cut the steak across the grain into ¼-inch thick slices and arrange over the greens. Drizzle some of the warm garlic-rosemary oil and aged balsamic over (reserve the rest of the garlic oil for other uses). Scatter the fried capers and shaved parmesan over the top. Serve immediately with lemon wedges.
Steak Tagliata with Arugula and Fried Capers
Serves
Makes 4 servings
Ingredients
- Steak Tagliata:
- 1½ pounds flank or thick-cut sirloin steak
- ⅔ cup plus 2 tablespoons extra-virgin olive oil, divided
- 6 large cloves garlic, peeled, thinly sliced
- 2 tablespoons finely chopped fresh rosemary leaves
- 2 teaspoons freshly ground black pepper, plus more as needed
- Flaky sea salt
- Arugula and fried capers:
- About 1 cup vegetable oil, for frying
- ¼ cup capers, rinsed and patted dry
- 5 ounces baby arugula leaves, stemmed
- Best quality Aged Balsamic vinegar, for drizzling
- 2 ounces of Parmigiano-Reggiano, shaved into thin slices
- Lemon wedges, for serving
Procedure
Traditionally, tagliata is a very simple preparation of thinly sliced grilled beef garnished with olive oil. This version includes infused garlic-rosemary oil, fried capers and a lemony arugula salad which adds nuance and flavor contrast to the classic perfectly grilled steak.
Rub the steak liberally with 2 tablespoons olive oil and season generously with salt and pepper. Allow steak to sit at room temperature for about thirty minutes before cooking.
To prepare the garlic-rosemary oil: Combine remaining ⅔-cup olive oil and garlic in a small saucepan and place over low heat. Cook until garlic starts to turn brown around the edges, about 5 minutes. Add chopped rosemary and freshly ground black pepper, stirring to combine.
To fry the capers: Fill a small saucepan with a ½-inch of vegetable oil and heat over medium heat until the oil registers 325°F on a deep-fry thermometer. Using a slotted spoon, carefully add capers to hot oil and fry, stirring once, until they begin to open and turn golden brown, 1 to 2 minutes. Remove fried capers with a slotted spoon and drain on a paper towel-lined plate. Set aside.
Preheat a grill or grill pan over medium-high heat. Place the steak on the grill and cook for 4 to 5 minutes. Using tongs, turn the steak and cook to medium-rare, or until a meat thermometer inserted in the thickest part of the steak registers 130°F, about 5 minutes more. (For steaks thicker than 1½ inches, transfer steak to a rack set over a rimmed baking sheet and roast in a preheated 400°F oven to finish cooking.) Transfer steak to a cutting board and allow it to rest for 5 minutes.
To serve: Arrange arugula over a large serving platter or plates. Using a carving knife, cut the steak across the grain into ¼-inch thick slices and arrange over the greens. Drizzle some of the warm garlic-rosemary oil and aged balsamic over (reserve the rest of the garlic oil for other uses). Scatter the fried capers and shaved parmesan over the top. Serve immediately with lemon wedges.
Rub the steak liberally with 2 tablespoons olive oil and season generously with salt and pepper. Allow steak to sit at room temperature for about thirty minutes before cooking.
To prepare the garlic-rosemary oil: Combine remaining ⅔-cup olive oil and garlic in a small saucepan and place over low heat. Cook until garlic starts to turn brown around the edges, about 5 minutes. Add chopped rosemary and freshly ground black pepper, stirring to combine.
To fry the capers: Fill a small saucepan with a ½-inch of vegetable oil and heat over medium heat until the oil registers 325°F on a deep-fry thermometer. Using a slotted spoon, carefully add capers to hot oil and fry, stirring once, until they begin to open and turn golden brown, 1 to 2 minutes. Remove fried capers with a slotted spoon and drain on a paper towel-lined plate. Set aside.
Preheat a grill or grill pan over medium-high heat. Place the steak on the grill and cook for 4 to 5 minutes. Using tongs, turn the steak and cook to medium-rare, or until a meat thermometer inserted in the thickest part of the steak registers 130°F, about 5 minutes more. (For steaks thicker than 1½ inches, transfer steak to a rack set over a rimmed baking sheet and roast in a preheated 400°F oven to finish cooking.) Transfer steak to a cutting board and allow it to rest for 5 minutes.
To serve: Arrange arugula over a large serving platter or plates. Using a carving knife, cut the steak across the grain into ¼-inch thick slices and arrange over the greens. Drizzle some of the warm garlic-rosemary oil and aged balsamic over (reserve the rest of the garlic oil for other uses). Scatter the fried capers and shaved parmesan over the top. Serve immediately with lemon wedges.