Peppery Flank Steak Tagliata in the Oven
- Total Time
- 30 minutes, plus 1 hour's marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1flank steak, about 2 pounds
- Salt
- Black peppercorns
- 1small bunch rosemary (a fistful of sprigs)
- 6garlic cloves, sliced
- Extra-virgin olive oil
- 5ounces arugula
- Pecorino pepato, Pecorino romano or Parmesan, for shaving
- 1lemon, cut in wedges
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Preparation
- Step 1
Lay flank steak 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 steak. Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface. Leave at room temperature for an hour (or refrigerate for several hours and bring to room temperature before proceeding).
- Step 2
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.
- Step 3
Carefully put flank steak 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. (Alternatively, cook steak under broiler about 2 inches from heat.) Remove steak and let rest on a carving board for 10 minutes.
- Step 4
Cut meat on a diagonal, against grain, into thin slices. Arrange sliced meat on a large platter and surround with arugula. With a vegetable peeler, shave about 2 ounces of cheese over arugula. Drizzle with a little olive oil and garnish with lemon wedges.
Private Notes
Comments
Just got back from Rome and had a similar dish. I scraped off the garlic and rosemary from the marinade- they would get destroyed in a 500 degree pan anyway. sautéed them with 30 or so halfed cherry tomatoes, after cooking down, i added some chianti and reduced to a wine tomato sauce. this goes over the sliced steak and topped with arugula and shavings. was great
Alison,
The point of the recipe is to get to to where the chef who wrote it wants it to land. If they are aiming for rare or medium rare that's how the recipe is going to be written. If you like your meat a certain way it's your job to figure that out, or to pick recipes that are designed for your tastes.
While I realize that this is not your fault, it is really discouraging to me that every steak recipe that I see, especially ones that are cooked in the oven, the steak is cooked to medium rare or medium. Why not include instructions for people like myself and my husband that prefer medium well or well? I am not an expert at cooking steak so I need more guidance. Thanks!
Made this tonight, along with roasted baby Yukon potatoes. Cooked the steak exactly as instructed, and it was wonderful!!! What a treat of flavors and textures. Family favorite. Thank you !!!!
made as written. I let it marinate for about 7 hours before cooking. Let rest for 15 min. As suggested by another cook, I scraped off the garlic-rosemary rub and sautéed in olive oil, then added red wine, reduced by half, and tossed in a little butter to finish it. Delicious and this recipe will go into rotation.
Could you use this recipe for skirt steak?
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