Grilled Beef Tagliata with Rosemary, Capers, and Lemons

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Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

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.

Ingredients

  • cup plus 2 tablespoons fragrant extra virgin olive oil
  • 6 large garlic cloves, thinly sliced
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 teaspoons cracked black pepper (see Note)
  • pounds New York strip steak or sirloin, about 2 inches thick, excess fat removed
  • Salt and freshly ground black pepper
  • 6 cups lightly packed tender young arugula
  • Reduced Balsamic Vinegar
  • 3 tablespoons Fried Capers
  • Lemon wedges

Method

Prepare a Charcoal fire or preheat a gas or stovetop grill. In a small saucepan over low heat, cook cup of the olive oil and the garlic until the garlic is lightly browned and beginning to crisp. Take the pan off the heat, stir in the rosemary and cracked pepper, set aside, and keep warm.

Rub the steak liberally with 2 tablespoons of the olive oil and season liberally with salt and pepper. Grill the steak over high heat until rare to medium rare. (If you do this on the stovetop with a ridged grill pan, you’ll need plenty of ventilation!) Transfer the steak to a cutting board and let it rest for 5 minutes or so. This allows the juices to “retreat” back into the meat and redistribute themselves.

Spread the arugula on a serving platter. Slice the steak thinly across the grain. Arrange the meat on top of the arugula and pour the warm seasoned oil over the meat. Drizzle with Reduced Balsamic Vinegar and scatter Fried Capers over all. Serve with lemon wedges.