Beef Tagliata (Italian Steak)

simple and quick weeknight meal with a restaurant quality feel, Beef Tagliata is an Italian steak recipe that will win your heart.

Cuisine Italian

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinade time 1

Servings

Calories 383kcal

Whisk balsamic vinegar, extra virgin olive oil and rosemary in a small bowl. Coat beef completely on both sides and let marinate for 30 minutes in the refrigerator. Remove from refrigerator and let stand at room temperature for 30 minutes.
During the last 30 minutes of marinade time, add the greens and tomatoes with the lemon juice and olive oil. Set aside.
Season the steak with salt and pepper.
Oil grates or grill pan with vegetable oil. Heat the grill pan or the outdoor grill on high heat. Turn the grill or pan down to medium high and add steak.
Cook for 6 minutes on one side, or until well caramelized and showing good grill marks. Turn the steak over and cook for another 5 minutes, or until the steak reaches an internal temperature of 130-140 for medium rare.
Remove the steak to a cutting board and slice the steak against the grain as thin as you can get it.
Spread the greens onto a platter and place the meat slices over the salad. The excess meat juices will flavor and help break down the greens.
Drizzle the steak with the high quality olive oil, and then with balsamic glaze or a high quality aged balsamic vinegar.

Tips for Success

Get the pan or grill nice and hot. Making sure the pan is properly heated will insure that once that steak hits the pan, it will immediately sizzle and create that golden crust we love. That's called Maillard reaction. Maillard reaction is the process where a crust is created, creating flavor and sealing in juices.
Choose the right pan. A cast iron grill pan works beautifully for this recipe, creating nice grill marks. A cast iron skillet or heavy bottom large fry pan works well here. And better yet, a chef's secret weapon, a French steel carbon pan.
Use an instant read digital thermometer. Place the thermometer halfway into the thickest part of the steak to determine internal temperature. Don't push it too far into the meat, you'll get too close to the heat of the pan which will give you a bad reading.
Slice Flank Steak Correctly. To be able to enjoy a tender flank steak, you must slice the steak correctly, which means to cut it against the grain. Place the grilled flank steak on a cutting board and identify which direction the grain of the meat is running. Using a sharp chef's knife, cut the meat thin in an angle against the grain. You're cutting through the connective tissue which allows you to chew the meat better. Thin slices will be more tender than a thicker sliced flank steak.