Tagliata with Garlic and Parsley



Adapted from Hazan Family Favorites

In Italy, steak is often served cut, and thus the word tagliata. The Hazan family enjoys a thick rib–eye from time to time. This cut makes it possible to get nice crust formed while keeping the inside rare and tender.


1 medium clove garlic
5-6 springs flat leaf Italian parsley
sea salt
Freshly ground pepper
2 boneless rib-eye steaks, (about 2 ½ pounds total weight cut about 1 1/4 inches thick, )
4 tablespoons extra virgin olive oil


Preheat a charcoal or gas grill.

Peel and finely chop the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons.

Generously sprinkle sea salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.

Put the garlic, parsley and olive oil in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then reduce the heat to low.

While the garlic and parsley are sautéing, transfer the steaks to a cutting board and cut on a bias into 1/4–inch slices. After you have turned the heat under the skillet down to low, add sliced steak and toss until it is well coated. Serve at once.


Serves 4

Recipes: Meat, Steak, Kosher

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