Dirty Dishes: Steak Tagliata

With temperatures rising, spring flowers in bloom and the sounds and smells of baseball filling the Lakeview air, so begins the grilling season.  

While I personally grill year-round, the best way to kick off the traditional grilling season is with steak.  Obviously.    

Steak Tagliata is an Italian dish made up of thinly sliced, rare steak served family style.  It is extremely easy to prepare and looks very impressive - it is the perfect date night dish.  This recipe is based on one by Nigella Lawson, although I added my own steak preparation routine to enhance the flavor, tenderness and texture of the meat.

Makes 2-4 Servings

 2 - 4 Tblsp Olive Oil

1/2 tsp Crushed Red Pepper Flakes

1 tsp Dried Oregano

1 tsp Sea Salt or Kosher Salt

2 tsp Red Wine Vinegar

2 - 12 oz New York Strip Steaks

8 - 10 oz Mini Heirloom, Cherry or Grape Tomatoes, halved

Prep steaks the same way as the Bone-In Ribeye that I discussed in a previous blog post.  This really is the best way to prep and tenderize steaks prior to cooking...unless you purchase dry aged meat.

Pre-heat the grill.  Meanwhile, in a small dish, whisk together 2 Tablespoons olive oil with the red pepper flakes, dried oregano, salt and red wine vinegar.  Note, the dish needs to be big enough to snugly fit the steaks later in the recipe.  I used an 8x8 inch Pyrex baking dish.  

Lightly oil the steak and place on the grill with direct, high heat.  You want high heat in order to obtain a perfect sear.  Traditionally, Steak Tagliata is prepared rare.  If you do not normally prepare or order your steak rare, give it a chance with this recipe and the tenderizing process described above.  On a side note, if you are ordering steak cooked higher than medium (medium-well or well done) you are most likely getting the worst cut of beef in the restaurant.

Cook the steaks for 2 - 3 minutes per side, remove and place in the dish of spicy marinade and let sit for 5 minutes on each side.  Remove the steeped steak to a large cutting board.  Arrange the tomatoes cut-side down in the marinade.  Thinly slice the steak with a carving knife against the grain and arrange on a serving platter.  

“Smoosh” or smash the tomatoes around in the marinade and pour over the sliced steak.  Serve immediately.

I served this with a side of roasted cauliflower.  

As you can see, this dish is extremely easy and, judging by the pictures, looks impressive and festive.  

Finally, I apologize for the time off.  I was in Germany for business and then had a short holiday in Paris and Amsterdam.  I have posted some pictures of the top meals I ate while over there, including the restaurant name so you can check them out if you are ever traveling through these areas.