Tagliata is Italian for sliced steak. You’ll find it on nearly every Italian restaurant menu. But it’s easy to make at home, and a great choice for an unfussy meal. (Sometimes it’s also a good way to make one steak feed two.) Often tagliata is served simply with arugula leaves, shaved Parmesan, lemon, and olive oil, but a bright, acidic salsa verde, the Italian green herb sauce, adds bolder flavor. Make the salsa verde with as many herbs as you like, starting with parsley and adding mint, basil, marjoram, and perhaps a touch of rosemary.
Flank steak makes a great tagliata. It’s relatively inexpensive and easy to cook. Skirt steak and sirloin are also good options, but if you’re feeling flush, go with a thick rib-eye. While purists season tagliata only with salt, I’m inclined to make it highly seasoned, using lots of coarsely crushed black pepper as well as garlic and rosemary. Here is the method for cooking the steak in a cast-iron skillet, but grilling over coals is also a good option.
• ON-DEMAND: Listen to Faith and the gang talk to David Tanis about this recipe, as well as others from David’s book. •
Excerpted from David Tanis Market Cooking by David Tanis (Artisan Books). Copyright © 2017. Photographs by Evan Sung