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Rach likes to baste her steaks with garlic-and-rosemary-flavored butter and serve them sliced with lemon juice, cracked buttery green olives and toasted walnuts alongside an arugula and shaved Parm salad. (Tagliata means sliced steak in Italian.) For an Italian-style meal, Rach recommends her decadent Pasta in Bianco—what we call fettuccine Alfredo in America—as a first course.
Pro Tip from Rach: For the best results, bring the steaks to room temp, then pat them completely dry and season generously with salt and pepper before cooking. After cooking, let them rest before slicing so the juices stay in the meat.
Ingredients
- Six 1-1 ¼-inch-thick strip steaks
- Salt and pepper
- Olive oil
- 2 lemons, halved
- 6 tablespoons butter
- 4 sprigs rosemary
- 4 cloves crushed garlic
- 8-10 cups arugula leaves
- EVOO (about 2 tablespoons for arugula)
- 1 ½ cups shaved Parmigiano-Reggiano (use a vegetable peeler)
- 1 ½ cups cracked Cerignola green olives or tri-color olives (green, red and black), pitted
- 1 cup Italian walnuts, toasted
- Sprinkle of flaky sea salt
Yield
Serves: 6
Preparation
Let steaks stand 30 minutes at room temp, then pat dry and season liberally with salt and pepper.
Heat a cast-iron pan over medium-high heat, add a light, even layer of olive oil, about 2 tablespoons. Nestle in the halved lemons, flesh-side down, along with the steaks and once lemons are slightly charred, about 2 minutes, remove and reserve. Cook steaks 8 minutes, turning once after 5 minutes.
Once you flip the steaks, add the butter, rosemary sprigs and crushed garlic to the skillet. When the butter melts, tip the pan slightly to pool it in one spot and, using a spoon, baste the steaks with the butter for the remaining cooking time. Remove steaks from skillet to a cutting board and let them rest for a few minutes while you put the salad together.
Place arugula in a large bowl and drizzle with about 2 tablespoons EVOO, then take one of the charred lemons and squeeze the juice over the leaves. Season with a little salt and add the shaved Parmigiano. Toss to combine.
When ready to serve, cut the rested steaks into slices about ¼ to ½ inch thick and squeeze the juice of the remaining charred lemon over the meat. Scatter the olives and toasted walnuts over the top, then sprinkle with some flaky sea salt and drizzle with a little EVOO, if desired. Serve the steak with the arugula salad alongside.