Italian beefsteak is rarely, if ever, quite as tender as the best of the American, but what it lacks in mere tenderness it more than makes up through the taste of its preparation. An Italian cook understands that grilling alone, is not sufficient to produce good flavor. Flavor is coaxed from the meat by a confident sprinkling of salt while it is cooking—not after it is served—by good olive oil, by pepper, and on occasion, by a judiciously restrained use of garlic and herbs.
In order to distribute the condiments more thoroughly, Italians often cut a large grilled steak into several thick slices, thereby producing many more surfaces to coat with seasoning. A steak served thus is called a tagliata, from the Italian for “to cut,” tagliare.
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