Name: Grilled T-Bone Steak with Grape Tomato Salad (Tagliata con Insalata di Pomodoro)
Yield: Serves 2 Hungry Eaters
Cuisine: Italy
Ingredients: 1 baby leek, or 1 scallion, both white and green parts, finely chopped; Coarse sea salt (must be coarse); Extra-virgin olive oil, for serving; Freshly ground or cracked black pepper (optional); Coarse salt (kosher or sea) and Freshly ground black pepper; 1 tablespoon chopped fresh rosemary; 2 teaspoons finely chopped fresh oregano leaves; 1 tablespoon balsamic vinegar; 2 T-bone steaks (each about 1¼ inches thick and 12 to 14 ounces); 2 tablespoons extra-virgin olive oil; 1 pint ripe grape tomatoes or baby cherry tomatoes

Preparation info

Serves
2
Hungry Eaters

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Tagliata (from the Italian word tagliare, to slice) refers to an Italian-style steak cooked al ferri (literally on the iron, as on the metal bars of the grill grate) and sliced before serving. Slicing serves two purposes: It enables you to serve a single steak to more than one person and it allows you to coat more of the beef with the meat juices and the extra-virgin olive oil traditionally used to sauce Italian beef. This particular version, from our friends at Da Ivo in Veni