Tagliata Florentina

Tagliata Florentina

Florentine Sliced Steak

This is another wonderful recipe and method for cooking a melt in your mouth steak from the wonderful Tuscan Cooking Class that I attended at Ponte Winery with Chef Roberto Carboni.

Pair with Ponte Super Tuscan Wine

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Ingredients:

2 T-bone or ribeye steaks, each about 1 lb. and 1 inch thick

2 c. tender baby arugula leaves

6 oz. Parmigiano-Reggiano cheese cut into thin shavings

3 T. extra virgin olive oil for drizzling

2 T. aged bsalmic vinegar for drizzling

Salt and freshly ground pepper to taste

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Directions:

Remove the steaks from the refrigerator one-half hour befor grilling.

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Preheat oven to 450 F. and place a cast iron skillet to heat in oven.

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Prepare the steaks by sprinkling both sides with olive oil, salt and freshly ground black pepper.

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Using tongs (to avoid piercing the meat), Set the steaks on the hot cast iron pan which has been coated by lightly wiping with a cloth with olive oil and place back in the oven.

Cook until the steaks are well browned on both sides, about 8 minutes for medium-rare for a one-inch thick steak.

Transfer the steak to a cutting board, tent and let rest for a few minutes, then cut across the grain into 1 to 3-inch slices, removing the bone.

Arrange the slices on a serving platter and top with any juices that accumulated on the cutting board. Season generously with pepper. Scatter the arugula and shaves of Parmigiano-Reggiano on each dinner plate, drizzle with olive oil and bsalmic vinegar and serve with slices of the steak.