Angus Certified Beef Tagliata

Oven cooked Prime Angus  Beef  Tagliata

• 1  Angus Certified beef tagliata, flank steak, about 1.5 Kg. ¹


• Salt


• Black peppercorns


• 1 small bunch rosemary


• 6 garlic cloves, sliced


• Extra-virgin olive oil


• 5 ounces Rucola


• Pecorino pepato, Pecorino romano or Parmesan, for shaving


• 1 lemon, cut in wedges

• Lay beef tagliata on a baking sheet and season on both sides with salt.


• Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind).


• Measure 1 tablespoon of crushed pepper and sprinkle on both sides of beef tagliata.


• Strip leaves from rosemary.


• Sprinkle beef  evenly on both sides with rosemary and garlic slices.


• Drizzle beef tagliata with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into meat surface.


• Leave at room temperature for an hour.


• Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.


• Carefully put beef tagliata in pan and close oven door.


• After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat.


• Remove steak and let rest on a carving board for 10 minutes.


• Cut meat on a diagonal, against grain, into thin slices.


• Arrange sliced meat on a large platter and surround with rucola.


• With a vegetable peeler, shave about 2 ounces of cheese over rucola and cut meat.


• Drizzle with a little olive oil and garnish with lemon wedges.

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