Tagliata is a delicious Italian steak served over a bed of arugula and shaved parmesan. Join Eric from Simply Elegant Home Cooking as he demonstrates his unique version of this delicious steak salad! To add additional flavor and depth, Eric will be using Calabrian chili pepper, thinly sliced garlic, and a warm vinaigrette made right in the skillet!
The trick to this dish is to cook the steak fast, and on relatively high heat. The desired doneness is no more than medium rare! Today, Eric is using a flat iron steak, but flank steak or skirt steak work just as well when preparing this delicious steak salad dish.
Ingredients:
1)Flat iron steak (3/4-1 pound) or substitute flank steak or skirt steak
2)5 ounces baby arugula
3)5 tablespoons extra virgin olive oil plus more for searing the steak
4)1/2 lemon
5)1 tablespoon red wine vinegar
6)3 cloves garlic
7)12 Calabrian chili peppers
8)1/4 red onion
9)1 ounce Parmigiano Reggiano
10)12 cherry tomatoes
11)salt and pepper
Directions:
1)Remove the steak from the fridge about 45 minutes before the cooking time.
2)While steak rests, prepare the vinaigrette by combining 5 tablespoons of the olive oil with the juice of half a lemon and the 1 tablespoon of red wine vinegar. Season to taste with salt and pepper and vigorously whisk with a fork until emulsified.
3)Prepare the Calabrian chili peppers by slicing and removing most of the seeds. Some will cling to the peppers which is perfectly OK. Slice the garlic as thinly as possible.
4)Prep the quarter red onion by slicing thinly with a sharp knife and also cut the cherry tomatoes in half using a serrated knife.
5)Preheat a 12 inch skillet on medium high heat. While the pan heats, blot the steak dry with a paper towel and season both sides generously with salt and pepper. Press the seasoning into the steak with your hands.
6)Once pan is hot, add a small amount of olive oil, swirl to coat, and then add in the steak. Cook for approximately 3 minutes per side, or until medium rare doneness is achieved. Turn off the heat and set the steak on a plate to rest.
7)Allow the pan to cook for about a minutes, then add in the Calabrian chili peppers and sliced garlic. Use a spatula to move the peppers and garlic while also scraping at any of the browned bits from the bottom of the pan.
8)After 30 seconds, stir the vinaigrette again and add in about half of it. Continue to stir and scrape at the browned bits from the bottom of the pan. Add in any accumulated juices from the steak plate.
9)Prepare the salad by combining the arugula and slices red onions. Use a vegetable peeler to shave some of the Parmigiano Reggiano. Add in the rest of the vinaigrette and mix.
10)Slice the steak and plate the Tagliata steak salad by layering some of the arugula onto the top. then add the steak and shave more of the Parmigiano Reggiano on top. Finally, use a spoon to add on some of the warm vinaigrette from the pan, along with the Calabrian chili peppers and sliced garlic.
11)Serve, and enjoy!