Did you all see this article?
It’s pretty good if we do say so ourselves! And then there is this other article that features many of our farmers that we buy from! http://www.mercurynews.com/food-wine/ci_20517168?source=bottom-hp-promo-box-head
But hidden in amongst these gem articles is our Beef Tagliata recipe that we wanted to share with you!
If you want the link, it’s here: http://www.contracostatimes.com/top-stories/ci_20489330/recipe-beef-tagliata?source=pkg
But here it is for you now!
Note: A rib-eye steak is known as a tagliata in Italy.
Cherry tomato salad:
1/4 cup cherry tomatoes per person
Chopped shallots, to taste
1 tablespoon red wine vinegar
1/2 cup extra-virgin olive oil (adjust to taste depending on acidity of the tomatoes)
1 tablespoon capers
2 anchovy filets, mashed
1 rib-eye steak per person, cut about 1/2-inch thick, well chilled
Cracked black pepper
1/4 cup arugula per person
A few shavings of Parmigiano-Reggiano per person
Olive oil, for drizzling
1. Place the cherry tomatoes in a bowl. Whisk the shallots, vinegar, olive oil, capers and anchovy filets together to make a vinaigrette. Gently toss with the cherry tomatoes. Set aside to marinate.
2. Oil a charcoal grill or cast iron skillet, and preheat it until it’s very, very hot. Pull your cold steak out of the refrigerator, season with salt and a little oil (no pepper right now, it will burn), lay it flat on the hot grill or pan and don’t touch it. (If you are using a skillet, cook the steaks one at a time so there’s no crowding.) Cook the steak for 2 minutes, then flip and cook for another 1-2 minutes so the outside has a caramel crust and the inside is rare to medium-rare. Remove the steaks to a plate, crack some pepper over the steaks, and let rest 5 minutes.
3. Place the steaks on a serving platter or individual plates. Top with tomato salad. Toss the arugula with any leftover vinaigrette and meat juices, and place on top of the tomatoes, with the Parmigiano-Reggiano, a drizzle of good olive oil and lemon wedges.