Ahh, Tagliata.  The first time I was introduced to this dish was in a favorite restaurant of mine outside of Philadelphia called Teca.  Everything I have had on their menu thus far has been terrific, but the dish Tagliata is just really special.  It is hard to tell if this dish is an awesome salad, or an awesome steak, or both.  This is no skirt steak salad here.  This is a super high-quality, well marbled rib eye, sliced thin and set atop a beautiful arugula salad with a lemon, garlic, rosemary and olive oil dressing, garnished with a top notch Parmigiano Reggiano.  Yeah, I know, enough out of me.   Here’s what you need.

– Side note –

I don’t want to get into the specifics of the moral issues of preparing and eating meat too deeply here, but be aware of where your meat is coming from, and how these animals are being treated during their time here.  On that same topic, make sure to put some care and love into preparing any meal that contains meat, an animal did give its life for that particular meal, so at least honor that animal by putting some thought and care into the dish, it is just the right thing to do.  Ok, rant is over.

Ingredients (4 servings)

  • 4 Rib Eye Steaks  
  • 8 oz. Arugula
  • 3 Sprigs Fresh Rosemary
  • 2 Lemons, Zested and Juiced
  • 4 Cloves of Garlic, Smashed
  • 4 Cherry Tomatoes
  • 1 Cup Parmigiano Reggiano Cheese, Shaved
  • Olive Oil, Salt, Pepper

First, get your skillet warmed up to medium, and preheat your oven to 350º. Cast iron skillets hold heat much better than a regular pan, so you don’t need to have it cranked up to get a good sear on the meat.  While the skillet is heating, give your rib eyes a nice shot of kosher salt, all around.  This will help with the searing process.  Hit the skillet with a good swirl of olive oil and let that heat up before you put your rib eyes in. When the oil has a “wavy” look to it, it is up to temperature and ready to sear!   Carefully place your rib eyes in the skillet and don’t move them!  To get that nice sear, the oil will cook off the proteins and keep all the juices inside the steak, where you want them.  After 7 minutes on each side take them out and finish off in the oven, for 7 more minutes.  

While the steaks are finishing, we are going to make our dressing in the skillet just used for the steaks.  You can pour out the oil, but leave everything else in there, that’s the good flavor you need for the dressing.  Turn your heat down low, put new olive oil in, about 5 tablespoons, the lemon zest, 4 smashed garlic cloves, and your rosemary sprigs and let everything infuse into the oil for about 5 minutes.  After 5 minutes, turn the heat off, and let the pan cool. When the heat has dissipated, add your lemon juice to the pan, and run everything through a strainer, you now have your dressing.  

Now the steak should be finished and resting for about 10 minutes to let the juices disperse back in the meat.  Dress your arugula salad and place it on a plate, then slice your rib eye into nice thin strips and put that over the salad, top that off with some cherry tomatoes and thin sliced Parmigiano Reggiano and you are ready to grub!! Enjoy!!