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.
Prepare a Charcoal fire or preheat a gas or stovetop grill. In a small saucepan over low heat, cook
Rub the steak liberally with
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.
© 2004 John Ash. All rights reserved.