AP – Tagliata, a sliced steak dish that gets its name from the Italian word tagliare, meaning “to cut”, is the inspiration for this steak salad from the newest cookbook Milk Street 365:
The All-Purpose Cookbook for Every Day of the Year, in which the meat is perfectly seasoned with a simple dry rub of salt, pepper and ground fennel.
SKIRT STEAK SALAD
Ingredients
– Two teaspoons ground fennel
– Kosher salt and ground black pepper
– One pound skirt steak, trimmed
– Seven tablespoons extra-virgin olive oil, divided
– Three tablespoons lemon juice
– Half cup drained and chopped peppers
– One medium garlic clove, thinly sliced
– Eight ounces baby arugula
– One-and-a-half ounce Parmesan cheese, shaved
Directions
In a small bowl, combine the fennel, half teaspoon salt and two teaspoons pepper. Coat the steak with the seasoning, then let sit for 15 minutes.
Meanwhile, in a liquid measuring cup, whisk together six tablespoons of the oil, the lemon juice, quarter teaspoon salt and half teaspoon pepper. Set aside.
In a 12-inch skillet over medium-high, heat the remaining tablespoon of oil until barely smoking. Add the steak and sear without moving, until well browned, about three minutes. Flip and brown on the second side, about another two minutes for rare to medium-rare.
Transfer to a plate and let rest for 10 minutes. Return the skillet to medium-high. Add the peppers and garlic, then cook for 30 seconds. Stir the dressing, then add half to the skillet, scraping the pan to deglaze.
In a large bowl, toss the arugula with the remaining dressing and half of the Parmesan, then divide among serving plates. Thinly slice the steak against the grain, then arrange slices over the arugula. Spoon some warm pan sauce over each serving. Top with the remaining Parmesan.
