WHAT? Thinly sliced steak. “Tagliata,” which translates to “cut,” comes from Northern Italy, where steak is often served in thin slices rather than as a whole slab. Whole or sliced, tagliata is really just another form of juicy, flavorful beef. From flank steak to tenderloin, marinade to seasonings, coals to stovetop, and salad to roasted vegetables, there is no wrong recipe for tagliata. However, traditionalists say that the optimum way to enjoy this dish is to grill the beef over coals, carve it into slices no thicker than a 1/2-inch, and pair it with arugula, lemon, and Parmesan shavings along with a big glass of red wine. Buon appetito!
WHERE? Return to Venice at the Beard House
WHEN? Friday, June 24, 2016
HOW? Beef Tagliata with Grilled Vegetable Couscous