Grilled Beef Tagliata, Rucola, and Parmigiano-Reggiano with Aged Balsamico Condimento

Name: Grilled Beef Tagliata, Rucola, and Parmigiano-Reggiano with Aged Balsamico Condimento
Yield: serves 4
Ingredients: 1 cup balsamic vinegar; 1/2 cup whole fresh rosemary needles; 8 whole garlic cloves; 1/2 cup extra-virgin olive oil; 4 hanger steaks (7 to 8 ounces each), or 2 to 2 1/2 pounds flank steak; Kosher salt and freshly ground black pepper; Wedge of Parmigiano-Reggiano (about 4 ounces); 8 cups loosely packed arugula (preferably wild arugula; about 1/2 pound); Lemon Vinaigrette (page 29), plus more to taste; Maldon sea salt or another flaky salt, such as fleur de sel; Aged balsamico condimento; Finishing-quality extra-virgin olive oil

January 26, 2012

Tagliata, which means “cut” and refers to a dish of sliced meat, is probably the most popular secondo at the Osteria. The tagliata I’ve been served in Italy has been dressed in different ways, ranging from chopped arugula to sautéed fresh porcini, to black pepper and Parmigiano, or just a drizzle of aged balsamico condimento. I am a salad nut, so the version we serve at the Osteria consists of thinly sliced steak and a pile of dressed arugula layered with thin slices of Parmigiano. When I make it for a crowd at home, I serve the meat on the cutting board and offer the arugula and Parmigiano in a big, wide salad bowl. This recipe calls for two types of balsamic vinegar: an inexpensive cooking-quality balsamic to marinate the steaks, and an aged condimento-grade balsamico, to drizzle on the steak. If you don’t have an aged balsamico the other is no substitute

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