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
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.
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.