Sliced Herb And Garlic Tagliata Food

RIB STEAK TAGLIATA

Steps:

• Combine the oil, garlic, parsley, thyme and rosemary leaves in a food processor. Pulse to finely chop. Pour half the oil-herb marinade over the steaks in a large dish and marinate the steaks 2 hours and up to 24 hours, refrigerated.
• Preheat a cast-iron pan or outdoor grill for a medium-high heat. Remove the steaks from the marinade, wipe off excess and sprinkle with coarse salt and black pepper. Place the steaks in the pan or over the hottest area of the grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).
• Cook the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking. Allow 4 to 5 minutes per side for medium-rare. After turning the steaks to the second side, brush on some of the remaining oil-herb marinade for added flavor. After cooking to desired doneness, remove the steaks from the grill and allow them to rest for 5 minutes.
• Drizzle the arugula with oil and balsamic vinegar in a large bowl. Shave Parmesan over top (about 1/2 cup), toss and place equal portions on each of 4 plates.
• Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads. Sprinkle with salt and pepper.
• Squeeze a little lemon juice over the steaks, drizzle with some olive oil and serve.

SLICED HERB AND GARLIC TAGLIATA OVER SHAVED PORTOBELLO, CELERY, AND PARMIGIANO-REGGIANO SALAD

Steps:

• Preheat a grill pan, outdoor grill, or tabletop electric grill to high heat.
• Chop the garlic and set to one side of the cutting board. Zest 1 lemon on the cutting board. Pile all of the rosemary, all of the sage, half of the parsley leaves, and all but 1 tablespoon of the thyme leaves on top of the lemon zest. Chop the herb pile together with the lemon zest, then add the garlic to the pile and continue until all the herbs, zest, and garlic are finely chopped and combined. Add about a teaspoon each of coarse salt and black pepper to the pile and mash it into the herbs and garlic using the flat of your knife and the palm of your hand.
• Drizzle EVOO over the steaks liberally on both sides, then evenly smear the steaks with the good goop: garlic, herb, and zest mash. Grill the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium to medium well. Let them rest for a few minutes before slicing.
• Cut the celery on a very acute angle, very thinly slicing the greens and stalks. Cut the portobellos straight across but slice them as thin as possible as well. Shred the cheese using a vegetable peeler to make long, thin pieces of Parmigiano-Reggiano. In a large bowl, arrange and combine the celery with the mushrooms and cheese and arugula leaves. Coarsely chop the remaining parsley and thyme leaves and scatter over the salad. Dress the salad with the juice of the zested lemon. Cut the lemon in half across and squeeze the juice out with the cut side facing up. The juice will spill out and down over the sides. It's messy, but it keeps the seeds in the lemon and out of your salad. Generously drizzle the salad with some EVOO to coat and toss the salad lightly with your fingertips. Season with salt and pepper.
• Cut the remaining lemon into wedges and squeeze a little juice over the cooked steaks. Slice the meat very thin against the grain and top with Worcestershire or lemon juice. Place a sliced steak on each dinner plate and top with mounds of the salad. YUMMO!

TAGLIATA & BORLOTTI BEANS

Steps:

• Put the parsley, basil, garlic, olive oil and 1 tbsp water in the small bowl of a food processor and whizz until the herbs are finely chopped. Transfer to a bowl, stir through the vinegar and season to taste.
• Season the steak generously. Heat a griddle pan or non-stick frying pan over a high heat. Drizzle a little extra oil over the steak and fry for 5 mins, turning every minute. Put on a plate, cover and leave for about 5 mins to rest.
• Toss the beans, rocket and cherry tomatoes in the herb mixture. Slice the steak into strips. Divide the salad between two plates, top with the steak and scatter over the shaved parmesan, if you like.

SLICED HERB AND GARLIC TAGLIATA

Steps:

• Preheat grill pan to high heat. Chop garlic and set to one side of the cutting board. Zest 1 lemon on the cutting board. Pile all of the rosemary, sage, half of the parsley, and all but 1T of the thyme on top of the lemon zest. Chop the herb pile together with the lemon zest, then add the garlic and continue until all the herbs, zest, and garlic are finely choped and combined. Add about a tsp of coarse salt and pepper to the pile and mix. Drizzle EVOO over the steaks liberally on both sides, then evenly smear the steaks with the good goop: garlic, herb, and zest mash. Grill the steaks for 2 minutes on each side for rare, 3 minutes on each side for medium to medium well. Let them rest for a few minutes before slicing. Cut the celery on a very acute angle, very thinly slicing the greens and stalks. Cut the portobellos straight across and as thin as possible. Shred the cheese. In a large bowl, arrange and combine the celery with the mushrooms and cheese and arugula leaves. Coarsely chop the remaining parsley and thyme leaves and scatter over the salad. Dress the salad with the juice of the zested lemon. Cut the lemon in half across and squeeze the juice out with the cut side up. Generously drizzle the salad with some EVOO to coat the salad and toss lightly. Cut the remaining lemon into wedges and squeeze a little juice over the cooked steaks. Slice the meat very thin against the grain and top with worcestershire or lemon juice. Place a sliced steak on each inner place and top with mounds of salad.