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Seared Beef “Tagliata”


This is one of those very simple dishes that also epitomizes the best of Italian cooking. Perfectly seared meat, some spicy greens all bathed in a fragrant flavorful oil. Just a few great ingredients treated simply but the result is unforgettable. Like most Italian recipes there are many variations. Tagliata comes from the Italian tagliare, which means “carved” or “cut”. It’s a technique in which the meat is thinly sliced after cooking which produces a lot more surface area to drizzle on seasoned oils and condiments. This recipe shouts out for an elegant, fruity Pinot Noir like the 2021 Russian River Valley.

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    Serves 4

    Total Time

    Prep Time

    Difficulty Level


    2/3 cup fragrant extra virgin olive oil

    6 medium cloves garlic, peeled and thinly sliced

    1 teaspoon finely chopped fresh rosemary

    Flakey salt to taste

    2 teaspoons fresh lemon juice

    1 teaspoon cracked black pepper

    1-1/4 pounds New York or Sirloin Steak, at least 1-inch thick, excess fat removed

    Flakey salt and freshly ground black pepper

    Fresh lemon juice to taste

    3 cups lightly packed tender young arugula

    1 ounce or so shaved aged parmesan, pecorino or similar hard grating cheese

    Lemon wedges


    1. Add 1/2 cup olive oil along with the garlic to a small saucepan and over moderate heat, cook the garlic until it just begins to brown, 3 minutes or so. Remove garlic, leaving oil in pan. Be careful not to burn the garlic or it will be bitter. Off heat stir rosemary, salt, lemon juice and half the cracked pepper into the oil. Set this dressing aside and keep warm.

    2. Rub the steak liberally with the remaining olive oil and season liberally with salt and remaining pepper. Place a heavy bottomed pan over high heat and sear steaks for 30 seconds or so. Turn steaks over and sear for another 30 seconds. Repeat this turning steak for 2 to 3 minutes.

    3. Remove from pan and allow to rest on a wire rack over a plate to catch the juices for 5 minutes. Stir in any juices from the meat into the reserved dressing. Slice the steaks thickly and place on a serving dish. Spoon half the dressing over.

    4. Mix the arugula leaves with the remaining dressing and place on top of the steak. Finish with Parmesan shavings and salt to taste. Serve immediately with lemon wedges to garnish.

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