Grilled Beef Tagliata with Rosemary, Capers, and Lemons

This dish epitomizes the best of Italian cooking. Just a few great ingredients treated simply, but the result is unforgettable. I still remember the first time I had this at a roadside trattoria. Like all Italian recipes, this has infinite variations, so here’s my version. Tagliata, from the Italian tagliare, means “carved” or “cut.” The meat is cut into thin slices, which produces a lot more surface area on which to drizzle seasoned oils or condiments.