Tagliata – Grilled Steak Italian Style
Serve with Bethel Heights’ Carter Vineyard or Casteel Reserve Pinot Noir
A friend from Iowa gave me a copy of Cook’s Country, www.CooksCountry.com, and one of the articles proved invaluable. For the steak eaters in your life, here is a great way to grill a thick steak, ensuring a juicy pink interior, and a good outer crust. The steaks have to be dry when they hit the grill, so here is the tip. Chill four steaks for 30 – 60 minutes, uncovered in the freezer, after rubbing both sides lightly with 1 ts. sea salt, and 1 ts. cornstarch. Place them on a rack in the freezer, so they air dry on both sides. Make up a bit more rub if you need it, but it is a light coating you want. Enjoy!
- 4 thick-cut steaks: Strip, Boned Ribeye, T-bone, Porterhouse, or New York, though New Yorks will
not be as marbled and therefore not as tender.
- 2 oz young arugula leaves
- 2 oz parmigiano reggiano cut into thin shavings
- Grill over high to medium heat, on well-oiled grill.
- Turn once to get a nice coat on one side, salt and
pepper, and turn. About 5 – 6 minutes total for rare—120 on instant-read thermometer.
- Transfer steaks to a cutting board and rest 10 minutes.
- Cut across grain into ½ inch slices, removing the bone if there is one.
- Season with fresh ground pepper, and scatter baby arugula leaves and parmigiano reggiano shavings on top.
- Drizzle with olive oil and any juices from the cutting board.
Roasted root vegetables and a crisp salad would be nice accompaniments.