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Home / Food and Wine Pairings / Steak a la tagliata

Steak a la tagliata

Chef, Lenny Redé
Wine Pairings:   Cabernet Sauvignon

, 

Malbec

, 

Dry red wines are a classic pairing with steak

Savvy match: Dry red wines are a classic pairing with steak because of the bold flavors they both possess. Steak a la tagliata uses leaner cuts which benefit from a wine with intense flavor like Malbec to complement the meat’s richness while still cutting through the fat. The finishing flair of peppery arugula completes this dish with a nod to Malbec’s affinity for aromatic greens.

Steak a la tagliata is one of my favorite ways to enjoy steak — simply seasoned with salt, pepper, garlic, and rosemary. Tagliata takes its name from the Italian word tagliare, “to cut.” Find the best boneless cut of beef you can; New York, flank, skirt, or hanger. Serve this dish finished with a drizzle of good balsamic, a simple arugula salad, and roasted potatoes. 

 

 

Ingredients

  • 2 - 2 1/2 pounds hanger steak
  • 4 ounces Parmigiano-Reggiano, shavings
  • 12 ounces baby arugula
  • 1 – 2 shallots, julienned 
  • Aged balsamic for drizzling
  • Extra virgin olive oil for drizzling
  • Lemon wedges for garnish
  • Roasted potatoes
  Marinade:
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh rosemary
  • 4 garlic cloves sliced
  • ¼ cup olive oil
  • 1 teaspoon red pepper flakes
  • Sea salt 
  • Fresh ground black pepper
  For the lemon vinaigrette:
  • ½ teaspoon Dijon mustard
  • 1 lemon juice and zest
  • 1/2 cup extra virgin olive oil

Steps

1.

Clean the hanger steak of any excess silver skin and fat. Combine the ingredients for the marinade. Put steak(s) and marinade into a zip top bag to marinate for at least 2 hours or overnight.

2.

Remove the steaks from the marinade and let them come to room temperature. Remove any excess oil from steaks and season with salt and pepper.

3.

Prepare the grill and heat to 400 degrees F.

4.

 Cook the steaks on a hot grill for 5 – 7 minutes each side. When the internal temperature reaches 130 degrees F, remove, tent with foil and let them rest for 10 minutes.

5.

In a large bowl combine the mustard, lemon juice and olive oil to make a vinaigrette.

6.

Toss the arugula, shallots and Parmigiano-Reggiano with the vinaigrette.

7.

Slice the steak on a bias and place on a platter. Drizzle with the balsamic vinegar and olive oil.

8.

Serve with arugula salad,  lemon wedges and fresh ripe tomatoes.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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