Beef Tagliata with Chive Blossom Dressing

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A simple salad of fresh greens, grilled, sliced beef, and chive blossom vinaigrette. There's lots of ways to improvise and modify it.

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Cuisine: Italian

Keyword: tagliata steak

Servings: People

Calories: 290kcal

Author: Alan Bergo

Equipment

1 grill or griddle I used a Blackstone flat top grill but use whatever's convenient
1 Grill tongs
1 Salad spinner
1 Food processor
1 small mixing bowl

Ingredients

Steak

8 oz flank, skirt, hanger, sirloin or NY strip steak or another lean steak that can be nicely sliced
kosher salt to taste
fresh ground black pepper to taste
2 teaspoons chopped fresh thyme

Salad

6 oz salad greens your choice, a mix of colors and textures
1 small handful fresh torn herbs basil, mint, cilantro, bronze fennel, anise hyssop, etc

Chive Blossom Vinaigrette (Makes 2 cups)

1.25 cups mild olive oil
⅔ cup pecorino cheese grated
¼ cup Red wine vinegar
¼ cup lemon juice fresh squeezed only
2 cloves garlic
¼ teaspoon fresh ground black pepper
3 tablespoons anchovies or anchovy paste
½ cup chive blossoms you can add up to 1 cup
1 tablespoon cooking oil such as light olive oil

Instructions

Steak Tagliata

Season the steak on both sides with salt, pepper and fresh thyme.
Lay the steaks on a baking sheet lined with parchment and refrigerate overnight, turning once during the process to help the outside dry out for a good sear.
Heat a grill or griddle until hot, then add the oil or lightly oil the grates with a greased paper towel.
Cook the steak (ideally with a grill press on it) for 2-3 minutes per side. 2 minutes for medium rare, 3 for medium to medium-well.
If you don't use a grill press, increase the cook time by a minute per side. Exact cooking times will vary depending on the thickness of your steak.

Chive Blossom Vinaigrette

Combine all ingredients except the chive blossoms and oil and puree in a food processor.
Slowly drizzle in the oil in a thin stream to form a creamy emulsion. If the dressing breaks-don't worry it'll still be good.
Stir the chive flowers into the dressing, allow to wilt, then pour into a pint mason jar and refrigerate until needed.
Over time the olive oil in the dressing will become firm. Bring the dressing to room temperature to restore the consistency.

Salad

Harvest young greens and tender growing tips of plants and immerse them in cold water until perky and refreshed, about 10-15 minutes.
Spin the greens dry and roll in a kitchen towel, then store in a plastic bag or a zip top bag in the fridge.

Video

Notes

I love a simple sliced steak salad, but as the season moves on I will make things like this with cooked greens as well. To do that, harvest similar greens as for the salad, including older ones that need cooking and use them in my horta recipe.

Nutrition