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Fairway's Tagliata with Aromatic Herbs

Updated 2:31 PM EDT, Tue, Jul 6, 2010

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Tagliata with Aromatic Herbs

Courtesy of Mitchel London of Fairway Cafe & Steakhouse


Serves 4
 
1 piece flank steak (approximately 2 to 2 1/2 lbs)
1/3 cup olive oil
1 clove garlic, skin removed and sliced paper thin
1 sprigs rosemary
1/2 pound arugula
3-4 red onion slices, sliced paper thin
Sea salt

Mix olive oil, garlic, and rosemary and marinate meat for 24 hours.

Prepare your grill. (If you are cooking indoors, heat a heavy pan or skillet over high heat.) Place the flank steak on the grill or pan and cook for 2 minutes over medium heat. Pick up the steak with tongs and return it to the pan at an angle, so that the cooked side of the steak will have crisscross grill marks. Cook the steak for a total of 3 minutes on the first side. Then flip the steak over and cook for another 4 minutes.
 
Flank steak is best served rare to medium rare; past that temperature, the meat starts to get tough. When the meat is done, let it sit for 5 minutes, then slice thinly across the grain. Wash and dry the arugula, then spread it on a platter. the sliced meat on a large platter, overlapping over the arugula. Place onions on top of the meat and drizzle with rosemary-flavored olive oil (recipe below). Season with sea salt and cracked pepper to taste.

Rosemary-Flavored Olive Oil
1 1/2 tablespoons fresh rosemary, chopped
1 clove garlic, skin removed and sliced paper thin
1 cup olive oil

Heat olive oil in a pan until barely warm. Add garlic and rosemary. Heat for a minute over medium heat. 

Promotional consideration furnished by Fairway Market.
 

First Published: Jun 9, 2010 2:02 PM EDT

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