Tagliata

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Today’s guest blogger is Julia from Lawrence, Kansas.

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Tagliata means sliced beef in Italian. This recipe is from Nigela Lawson.

Tagliata
Italian Steak with Cherry Tomatoes

Serves 2

2 Tbs Extra Virgin Olive Oil
1/2 tsp crushed Red Pepper Flakes
1 tsp dried Oregano
Just under 1 tsp of Kosher Salt
2 tsp Red Wine Vinegar
12 oz New York Strip Steak (1 Steak)
8 oz halved Cherry or Grape Tomatoes
few sprigs fresh Oregano (to serve; optional)

In a small dish combine the olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. Oil the steak lightly and place in a hot frying pan. Cook for 2 minutes each side, then remove to the dish of spicy marinade and let sit for 2 minutes each side in the dish.

Remove the steeped steak to a board. Meanwhile, arrange cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices and arrange on a serving dish.
“Smoosh” tomatoes around in the marinade, then pour over the ribbons of meat. Add a few leaves of fresh oregano, then serve immediately.

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