Dinner•Lunch•Party Ideas•Recipes

Flank Steak Tagliata

March 22, 2020 by karine Recipe rating:
Not yet rated

This dish has become one of my favorites. It was my go-to choice at restaurants,when we lived in Italy.  I miss it so much! But, I just rediscovered this dish while teaching at Sur La Table. This is a bit different than the way they serve it in Italy… with a few added things! I never had it before with fried capers and fried garlic- so delicious! This photo is missing the lemons and Parmesan cheese… so don’t forget it, as well as a drizzle of balsamic dressing! I hope you enjoy this inexpensive and easy dish.  

Print

Steak Tagliata with fried capers and arugula

This is truely a delicious meal- can be dinner, lunch or part of a buffet

Course lunch, Main Course
Cuisine Italian
Servings 8

Ingredients

  • 1.5 lbs Flank steak or sirloin
  • 2/3 cups olive oil
  • 2 tbsp olive oil
  • 6 cloves Large garlic cloves cut in slices
  • 1/2 cup capers fried-directions to follow
  • 2 tbsp finely chopped fresh rosemary
  • 2 cups arugula lettuce
  • 1 cup veg oil for frying capers
  • 1 lemon cut into wedges
  • 1 tbsp aged balsamic for drizzle over steak
  • 4 oz Shaved Parmesan use a peeler to make ribbons

Instructions

  1. 1)  Take steak out at room temp for at least an hour… rub olive oil or even the garlic oil if you have it done… generously season with salt and pepper- get it to room temp… up to 2 hours out… 

    2)  To make the garlic rosemary oil.  Combine 2/3 cup olive oil with the sliced garlic. Heat up in a small sauce pan over med/to low heat. Let garlic turn slightly brown/golden on edges… remove from heat and add the rosemary- watch it sizzle… Salt and Pepper-set aside

    3)  Rinse and dry your capers- put in pan with just enough veg or grapeseed oil over tops… allow to fry and let buds open up. Use slotted spoon to place on paper towels and let drain. 

    4 ) Preheat grill pan over medium high heat… place the seasoned steak on grill in 10 oclock direction… then wait atleast 2 mins and turn on same side to 2 oclock.  Then flip over and let cook. If steak is too think you can finish in a 400 degree oven- the thickest part of the steak should temp out at 130 F —LET REST… prepare arugula 

    5)  Add arugula to a bowl and toss with half the infused oil…. Add some of the garlic and rosemary… don’t over dress- add salt and pepper… Lay on platter-add half capers, parm curls

    6))  Slice meat on the bias across the grain. On the bias means at a slight angle… do thin strips- best you can… 

     7)  Add rest of capers, dressing and garlic on steak…add parm curls,salt and pepper, drizzle balsamic…  add random lemon slices… 

    In Italy the arugula is ontop of the steak... you choose... I like it both ways

    Enjoy!

     

     

     

Share: