Talgiata is not a complicated or fancy recipe. It is just a really great guide for a lovely grilled steak meal, perfect for a relaxed long weekend. It’s neither complicated to prepare, so you are not wasting valuable time in the kitchen, nor difficult to cook so you can still gather around the grill for a beer and a good chat. Whip up the marinade and tuck in the steak before bed and it’s ready to hit the grill after a day on the boat or at the beach. The added bonus here is that it is a really pretty presentation for so little work. I am fine with it on its own as a steak salad, but some veggies thrown on the grill or a potato salad are an added bonus.
The hot steak set on the arugula softens and dresses the leaves – no need for a separate dressing. I love these grilled to bursting tomatoes – just pick them off the stems and sort of squash them on your slices of steak. The ones attached to the vine are easy to grill, but you can toss unstemmed tomatoes on a grill basket or mat. I actually just place them on the warming shelf above the grates on my grill while the steak cooks. I love large shards of shaved parmesan cheese scattered over the top. You can sometimes buy these in containers, or use a vegetable peeler to shave pieces off of a wedge.
Tagliata Italian Summer Grilled Steak
¼ cup soy sauce
¼ cup balsamic vinegar
½ cup olive oil
4-5 garlic cloves
4 -5 rosemary sprigs
1 ½ pounds flank steak
Flaky sea salt and freshly ground black pepper
2 stems cherry tomatoes on the vine
8 ounces arugula
- Whisk the soy sauce, balsamic vinegar and olive oil in a small bowl until well combined, then pour into a ziptop bag or a flat container with a tight top that will hold the steak. Peel the garlic cloves and smash slightly with the side of a knife and add to the marinade. Add the rosemary stems, then the steak. Move it around in the bag or the container to cover all sides, then refrigerate for several hours, but overnight is good. Turn the steak over in the marinade a few times if you can.
- When ready to cook, remove the steak in its marinade and let it come to room temperature. Preheat the grill to high heat, around 450 degrees. Remove the steak from the marinade and shake off any excess. Salt and pepper both sides of the steak generously. Place it on the grill grate (carefully, the oil in the marinade will flare up). Cook for 5 – 7 minutes on each side, flipping only when the meat lifts easily from the grate. An internal temperature of 135 degrees for rare, 145 for medium rare. Don’t overcook tagliata, it is delicious pink and tender in the middle.
- While the steak is cooking, dip the tomatoes on their stems in the leftover marinade. I like to place them on the warming rack over the grill grates on my grill, but you can also place them on a grilling basket or mat. You just want them softened and about to burst.
- Spread the arugula on a platter or board. When the steak reaches your desired doneness, remove it to a cutting board, lightly tent with foil and let it rest for 10 minutes. Thinly slice the steak across the grain and place the slices over the arugula. Put the tomatoes on the platter with the steak. Scatter some pieces of shaved parmesan over the top of the steak.