T Bone Tagliata With Steakhouse Salad Recipes

SUNNY'S EASY T-BONE STEAK N POTATOES SALAD

Steps:

• For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size
• Preheat a grill to medium high.
• Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle.
• For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes.
• For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir.
• Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature.

OVEN-BAKED BEEF TAGLIATA

Steps:

• Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks.
• Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total.
• Transfer steak to a cutting board and let rest for 10 minutes; then slice.
• Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.

TAGLIATA T-BONE ( WHOLE ROAST T-BONE)

Steps:

• Heat a non stick pan and grease lightly with oil.
• Season the steak with salt and pepper.
• making sure that the pan is fierclt hot, place the steak and cook for 5 minutes per side for a rare steak. Prolong the cooking time by 2-3 minutes extra per side for a medium steak.
• Wrap th esteak in aluminium foil and rest for 5-8 minutes so that it becomes tender.
• In the meantime make a quick gravy by adding 1 tbsp balsamic vinegar, 1 tsp honey and 1/2 cup red wine to the pan used for cooking the beef. Scrape the bottom of the pan with awooden spoon to dissolve those delicious cooking juices. Reduce by half and serve as a side sauce with the beef.
• Another sauce you can use instead of the balsamic is, cognac and cream using the pan used for cooking the beef and heating the cream and cognac with the pan juices.
• Remove the steak from the foil and slice into medium thick slices. Serve with potatoes.

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.

BEEF TAGLIATA

Steps:

• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Season both sides of each steak with Himalayan pink salt.
• Place steaks on the preheated grill and cook for 4 minutes. Flip steaks over and grill 4 more minutes. Transfer to a cutting board and let rest for 10 minutes.
• Meanwhile place arugula in a bowl and drizzle with lemon juice and olive oil. Add tomatoes, cheese, and red onion; toss to coat.
• Thinly slice the steaks. Divide the steak and salad between two plates. Drizzle 1/2 tablespoon of balsamic vinegar over each salad and serve immediately.

TAGLIATA CON RUCOLA - ITALIAN STEAK AND ARUGULA SALAD

Steps:

• Season steak with salt, pepper and oregano, then grill or broil until rare, 2-3 minutes per side.
• Rest steak 5 minutes, then thinly slice.
• Toss the meat and meat juices with the arugula, then drizzle with oilive oil and vinegar and toss again.
• Serve topped with shaved cheese and additional black pepper, if desired.

T-BONE TAGLIATA WITH STEAKHOUSE SALAD

Steps:

• Heat oven to 425F. Cut ends off bulbs of garlic to expose all of the cloves. Set on a piece of foil drizzle with a EVOO to coat the garlic. 2 sprigs of rosemary in half and place a sprig on top of garlic wrap and seal foil in a pouch. Place in oven and roast 45-50 minutes Cut potatoes into 10 wedges each, then wedges into bite-sized chunks. Dress the potatoes in just enough EVOO to lightly coat the spears, a couple of tablespoons. Season liberally with grill seasoning and arrange on a baking sheet. Bake 45-50 minutes, to tender and brown and crispy at edges, flipping only once. Remove from oven and cool. Arrange bacon on slotted broiler pan or on rack arranged over baking sheet and bake under the potatoes for 12-15 minutes until crisp. Remove and cool then chop. Preheat grill pan over medium-high heat or prepare outdoor grill. Take the chill off the steaks and allow them to come to room temperature. Pat the meat very dry then season with salt and pepper. Finely chop the rosemary. Grate or finely chop 1 large clove of garlic and mash the rosemary with the paste. Place in small bowl and cover with EVOO. Dress the meat with a brush of rosemary oil and grill 8-9 minutes total for medium-rare, basting occasionally with the rosemary oil. Grill 12-15 minutes turning occasionally for medium-well doneness. Let steaks rest to allow juices to redistribute, then cut the meat away from the bone and thinly slice against the grain. Grate shallot into bottom of a salad bowl using a Microplane or small side of a box grater. Place tomato paste in a small cup and add a splash of very hot water, stir to combine and add to bowl along with mustard, Worcestershire and vinegar. Whisk in the EVOO, about 1/3 cup. Season the dressing with salt and lots of pepper. Add romaine, tomatoes, onions, watercress, potatoes and bacon to the bowl and toss to combine.