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I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

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« heirloom tomato pizza: a summer treat from the 'tomato lady' | Main | bordeaux: above ground, below ground »

beef tagliata with rosemary and fried capers: a dish i've made 100 times

Inspired by a recipe in John Ash's "Cooking One on One," this classic trattoria recipe requires four pans and six ingredients, and voila, dinner is served! That's why it's become our go-to weeknight dinner and one dish I couldn't live without.

Tagliata, which means "carved" or "cut," has numerous variations. Paul and I tried it while traveling in Florence but determined that we liked this recipe better.

Beef Tagliata with Rosemary and Fried Capers

Serves 2

1 New York strip steak (about an inch thick)
1-1/2 tablespoons capers, drained
1 tablespoon fresh rosemary, chopped
1 cup oil plus extra to coat the steak
1 garlic clove, thinly sliced
3 cups baby arugula
1/2 cup balsamic vinegar

Pan 1: Heat a grill pan over medium flame. Coat the steak with olive oil, salt, and pepper. Cook the steak 4-5 minutes on each size for medium rare. Turn on the ventilation fan if you have one, or open all the windows. If it smokes too much, drizzle a little water around the edges of the grill pan to turn the smoke into steam. Remove the steak and let rest.

Pan 2: Heat 1/2 cup of oil until hot. Add the garlic slices and let them sizzle for about 15 seconds or until they just start to blush with color. Turn off the heat and add the fresh rosemary. Side aside the oil and let cool.

Pan 3: Heat the other 1/2 cup of oil until hot. Add the capers and fry for about 30 seconds, then remove with a slotted spoon.

Pan 4: Reduce the balsamic vinegar by about half.

Divide the arugula onto two plates. Drizzle the garlic-rosemary oil over the salad.

Slice the beef into 1/4-inch slices or thinner and divide the slices onto each plate.

Sprinkle the fried capers on top.

Finish by drizzling the reduced balsamic vinegar over each plate.

Reader Comments (7)

That beef looks really good!

August 4, 2008 | Unregistered CommenterKevin

OMG, this does look freakishly amazing! It's awesome 100X cooked dishes like these are never, ever go out of style or desire. It just totally caught my eye and taste buds!

August 6, 2008 | Unregistered CommenterWhite on Rice Couple

Thanks, Kevin!

White on Rice Couple: Thanks! This really is an amazing dish. I never get tired of it. But damn, I wish I could do it justice with a good photo.

August 6, 2008 | Unregistered CommenterAngela

As you say, this is a classic and a classic never goes out of style. I love how simple it is and yet so satisfying. I am intrigued by the frying of the capers, since I don't think I've had them before. Will definitely try to do that real soon.

that has been one of my favorite things at a local restaurant here in Portland. Always so good. can't wait to try yours for the first time! Only 99 more to go......thanks for sharing. Great blog too!

August 15, 2008 | Unregistered Commenterbb

I've totally been there with photographing steak. It is hard to capture it, I am sure it looked really tender and juicy in person!

I think it sounds delicious actually!

August 15, 2008 | Unregistered Commenterhot garlic

Thanks, BB! I'm going to Portland in a couple of weeks and would love to know the name of the restaurant if you get a chance.

Hot Garlic: Thanks! It did look great in person -- tasted even better. It's so true about photographing steak. It seems like one of those things that can really benefit from good studio lighting.

August 16, 2008 | Unregistered CommenterAngela

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