Food and Drink: Garlic and Herb Marinated Steak

As a secondo for my Italian inspired dinner I decided to serve Tagliata, a thick steak that is grilled and carved. Almost as famous as its relative Bistecca Fiorentina, Tagliata is delicious and impressive. It's also the epitome of an Italian meal since it's served family-style and meant to be shared. 

You'll need:
  • 1 large flank steak
  • 6 cloves of garlic, sliced
  • 6 sprigs fresh rosemary
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • 5 ounces mixed lettuce or arugula
  • 2 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Pecorino Romano or Parmesan cheese, for shaving
  • Salt and pepper, to taste.
Start by trimming any excess fat from the steak. Place half of the rosemary, oregano, thyme and garlic on a large piece of plastic wrap. Lay the steak on top of it and place the remaining spices and garlic on top of the steak. Wrap the steak in the plastic wrap and refrigerate for at least 2 hours, allowing the spices to infuse into the meat.

Heat one tablespoon of olive oil in a grill pan on medium heat. Meanwhile, remove the steak from the plastic wrap and season with salt and pepper. Add the steak to the pan. Cook the steak for 4 minutes, flip and cook the steak for an additional 4 minutes. Remove the pan from the heat and let the steak rest.

Cut the meat on a diagonal, against the grain, into thin slices. Arrange the meat on top of the lettuce. Using a vegetable peeler shave 2 to 3 ounces of cheese over the dish. Drizzle the entire dish with the remaining olive oil and balsamic vinegar.

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