Tagliata {Italian Steak Salad}

Tagliata, otherwise known as Italian Steak Salad, is an ultimately satisfying salad with rich and luxurious filet, fresh leafy greens, the bright pop of cherry tomatoes, and cheesy curls of Parmesan  tossed in a light and refreshing lemony garlic dressing. It's quite simply a flavor explosion!

This time of year I like to make things that either require no cooking or very minimal cooking. I find it way too hot to be standing over a stove stirring away. Here you simply sear the steaks on both sides and you're all set. The rest is a matter of assembling ingredients.

This is a delightful salad that hits all the right notes and is pleasing on both the eyes, and taste buds. You simply can't go wrong with this one!

Tagliata {Italian Steak Salad}

Adapted from A Change of Appetite

by Diana Henry

Serves 4

2 (10oz tenderloin steaks), fat removed

2 garlic cloves, unpeeled

4 cups mixed greens of your choosing

olive oil

salt and pepper, to taste

1/4 cup extra virgin olive oil

2 sprigs of rosemary

1 strip of lemon zest, plus juice of 1/2 lemon

1-1&1/2 ounce of Parmesan, shaved

You need to work fast for this recipe. Get your steaks to room temperature. Bash the garlic cloves with the side of a knife and put the salad greens in a wide, shallow bow.

Heat a heavy skillet until really hot, add a thin film of regular olive oil, and heat until the oil is just beginning to smoke. Season the steaks all over and saute for about 2 and a half minutes in total, turning every 20 seconds so they cook evenly. Put the steaks on a warm plate, cover with foil, and let rest.

There won't be much oil in the pan, but whatever there is, pour it out. Don't wipe the pan: there's flavor in it. Add the extra virgin oil to the pan and set it over medium heat. Thrown in the garlic, rosemary, and lemon zest. Let the flavorings meld in the oil for three minutes, then add the lemon juice.

Cut the steaks into slices about 1/4 inch thick. Strain half the dressing in the pan through a strainer onto the greens in the bowl. Spread the steak and Parmesan over the greens, too, then strain the rest of the dressing over the top. Sprinkle more salt over the whole dish along with a good grinding of black pepper and serve immediately.

Monthly Featured Chef: Diana Henry

Every Sunday @ Kahakai Kitchen